Recipes

Raspberry Shortie Cheesecake

With fresh raspberries and a buttery shortbread base, this creamy cheesecake doesn’t need baked. It’s easy to make and delicious to eat!

Baking Dessert

Follow the steps

300g Dean’s All Butter Shortbread Fingers

80g Unsalted Butter, melted

500g Full-Fat Soft Cheese

100g Caster Sugar

1tsp Vanilla Extract

300ml Double Cream

300g Raspberries

Icing Sugar, for dusting

200g (12 biscuits) Dean’s Traditional Shorties

Follow The Steps

Grease and line a 20cm springform tin.

Crush the shortbread fingers into a fine crumb using a food processor or a bag and rolling pin. Put this into a bowl and stir in the melted butter until well combined. Tip this into the tin and using the back of a spoon, press into the base until you have a smooth layer. Put in the fridge to chill while you make the cheesecake filling.

Put the soft cheese, sugar, vanilla and double cream into a bowl and beat using a handheld whisk or an electric whisk, until thick and creamy.

Fold in about 200g of the raspberries. While doing so, gently press some of the raspberries against the side of the bowl, to release some juice.

Spoon the cheesecake filling into the tin with the shortbread base and smooth over the top. Place in the fridge and chill for at least 6 hours.

To serve, carefully remove the cheesecake from the tin onto a serving plate.

Put the remining raspberries on top of the cheesecake and dust with icing sugar and stick the Traditional Shorties around the edge of the cheesecake (they will stick to the cheesecake filling).

Enjoy!