Apple & Raspberry Cheesecake
For the base:
- 150g digestive biscuits
- 50g hazelnuts
- 50g butter
For the filling:
- 450g full fat cream cheese
- 80g icing sugar
- 1tsp vanilla extract
- 60ml whipping cream
For the topping:
- 250g raspberries
- 50g icing sugar
- 20ml lemon juice
- 2 JAZZ™apples, cored and sliced into 3mm thick discs
- 100g sugar
Fruity and mouthwatering, this is an easy dessert from Jazz Apple to make ahead and enjoy this summer…
Preparation time: 30min
Chilling time: Overnight
Cooking time: 5-10min
Serves: 6
Cooking time: 5-10min
Serves: 6
- Make the base by blitzing the digestive biscuits, nuts and butter together. Press into the 18cm cheesecake dish that has been well greased.
- Add the cream cheese to a bowl with the sugar and vanilla and whisk until fluffy.
- Add the whipping cream to another bowl and whisk until you have soft peaks. Fold the cream cheese mixture into the whipping cream and combine.
- Pour the mixture on top of the biscuit base and chill in the fridge overnight.
- Make the raspberry sauce by blitzing the raspberries, icing sugar and lemon juice.
- In a large pan, add the apple discs, sprinkle with the sugar and cook for 5-10min until softened and slightly caramelised.
- Pour the raspberry sauce over the apples, heat through and then transfer to the top of the cheesecake.
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