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Raspberry Cheesecake


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200g Digestive Biscuits

100g Butter

300ml Double cream

100g Icing sugar

600g Cream cheese

1 Mango

100g Raspberries

30g Pistachios

1 tsp Vanilla Essence

Let's get started...

  1. To make the base, place the digestive biscuits into the food processing bowl of the hand blender and blitz until fine crumbs are formed.
  2. Melt the butter and add into the top of the food processing bowl. Blend until the butter and biscuit crumbs are completely mixed.
  3. Add the mixture into a spring form cake tin and press down firmly. Chill while you make the filling.
  4. Use the whisk attachment to whip the double cream with the vanilla essence until soft peaks form, then fold in the cream cheese and icing sugar until completely mixed. 
  5. Use the mini chopper accessory to roughly chop the pistachios, pulse for several seconds. 
  6. Attach the slicer attachment to the food processor bowl and add the mango through the top until thinly sliced.
  7. Then use the 4 blade attachment to blend the raspberries to form a coulis.
  8. Mix the cream cheese mixture with the raspberry coulis and spoon over the chilled biscuit base and smooth with a spatula.
  9. Decorate the top of the cheesecake with the sliced mango so the entire surface is covered. To finish, sprinkle with the chopped pistachio. Chill until ready to serve.

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