Prep
1 HRBake
1 hour 35 minsServes
12Difficulty
Medium About
We believe a biscuit base shouldn't be relegated to the bottom, so our raspberry cheesecake is a little bit more edgy... Literally! With a sweet raspberry coulis and biscuit pie crust, this is a recipe to take your cheesecakes up a notch.
FIRST, PREPARE THE CHEESECAKE CRUST
Crush up digestive biccies until you get fine crumbs. If you're feeling tense, it's nothing a plastic bag and rolling pin won't solve - but we won't tell anyone if you'd rather use a food processor!
Add the melted butter and mix well until the mixture resembles wet sand. (In looks. not taste!)
Transfer into a lined 8 inch (20cm) springform pan and, using the flat bottom of a glass or measuring cup, compress them into an even layer with an approximately 1 ½ inch (4cm) rim around the edge.
Bake at 350ºF (180ºC) for about 10 minutes, then allow to cool until warm.
NEXT UP, PREPARE THE RASPBERRY CHEESECAKE FILLING
To a large bowl, add the room temperature cream cheese and use a balloon whisk to mix it until smooth. That's MIX, not whisk - you want to aerate the cream cheese, so stir lightly and stop mixing when smooth.
Then, add the room temperature yoghurt and mix until combined.
Mix together caster sugar and cornstarch, and add them to the cream cheese mixture.
Mix well until combined and smooth.
Add the vanilla bean paste and mix well.
Add the room temperature eggs, one at a time, mixing well after each addition until combined and smooth.
Add in a raspberry reduction - AKA the highly concentrated juice from your raspberries, cooked down until thick and syrupy, but not quite jam-like.
Mix well until combined.
The final cheesecake filling will be velvety-smooth, super creamy and of a gorgeous bright pink colour.
ASSEMBLING AND BAKING THE RASPBERRY CHEESECAKE
Transfer the cheesecake filling into the slightly cooled cheesecake base.
Use a small offset spatula to smooth out the top, and then: bake!
Once baked and cooled to room temperature, you need to chill the cheesecake in the fridge for at least 4 hours or preferably overnight.
For a raspberry coulis top, take place half your raspberries into a pan with sugar, cooking and stirring until a delicious sweet sauce.
Take off the heat and leave to cool, then mix in the rest of your fresh raspberries. Then add the mixture to the top of the cheesecake and serve!
Ingredients – 2 items
1
For cheesecake crust
Digestive biscuits
Finely crushed
Unsalted butter
For raspberry cheesecake filling
Raspberries
Fresh or frozen
Full fat cream cheese
Room temperature
Greek-style natural yoghurt
Full fat, room temperature
Fairtrade Tate & Lyle Golden Caster Sugar
Cornflour
Vanilla bean paste
Or 1 tsp vanilla extract
Medium eggs
Room temperature
For the raspberry sauce
Raspberries
Fresh or frozen
Tate & Lyle Granulated Sugar
Fresh raspberries
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Make your own Tiramisu Coffee at home. ☕️🤎
A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
- While your coffee brews, make the sweet cream by whisking together the mascarpone, milk and our Hazelnut Flavouring Syrup until smooth and creamy.
- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
A little taste of tiramisu, made for your coffee break. ✨
Ever thought pancakes could be tacos? 🌮🍓
Try this fun twist on dessert with soft, golden pancake-style taco shells made with Tate & Lyle Golden Caster Sugar, filled with fluffy whipped cream and juicy fresh strawberries.
Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
Finish: Give them a final dusting of Tate & Lyle`s Cane Icing Sugar for an extra sweet touch. ✨
Soft, creamy and fruity — a fun new way to enjoy dessert! 🍓
There`s nothing quite like homemade blackberry jam. ✨
Made with Tate & Lyle Fairtrade Cane Jam Sugar with Pectin, it`s the perfect way to capture the taste of the season.
Find the recipe via the link in our bio.
Time to upgrade your morning coffee? ☕✨
From smooth Vanilla to rich Caramel and warming Cinnamon, Tate & Lyle Flavouring Syrups make it easy to bring coffee-shop quality to your home brew.
Which flavour will brighten up your morning?
A classic dessert that never disappoints 🍓☁️
Make the perfect Easy Eton Mess with Tate & Lyle Pure Cane Caster Sugar for beautifully sweet meringue, fresh berries and fluffy cream.
Find the full recipe on our website – link in bio.
Treat yourself to something a little different 🍩✨
These Mini Ricotta Doughnuts are irresistibly soft, perfectly sweet and ideal for sharing with family and friends. Finished with a dusting of Tate & Lyle icing sugar, they`re guaranteed to disappear fast!
Ready to get baking? Find the full recipe on our website – link in bio.
Bank holiday plans? Make them minty fresh 🌿✨
Shake up a refreshing mocktail with Tate & Lyle Mint Flavouring Syrup – the perfect sip for a long weekend!
Our syrup range are available on Amazon and at sugarandsyrup.com
Looking for a fun summer activity? 🍪☀️
Get baking with homemade cookies – simple, delicious and perfect for making memories together.
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