Makes 8 small, or 1 large cheesecake.
- 1 packet of sweet short pastry
- 500g cream cheese
- ⅓ cup sugar
- ½ tsp vanilla essence
- 3 eggs
- 1 tbsp lemon juice
- 1 cup fresh or thawed raspberries
- ½ cup sugar
- ¼ cup water
- 1 scoop of Red Shot
- 100g raspberry coulis
- 3g gelatine
- 3 tsp warm water
Heat all ingredients in a small pot. Bring to the boil and then turn off.
Allow to cool and then pass through a fine sieve. Set aside.
Roll out sweet pastry onto a tray 5 mm thick and press in the small bottomless moulds or line a large 25cm tin with pastry and bake for 15 minutes at 150C. Soften cream cheese in the microwave for 20 secs. In a mixing bowl mix cream cheese, sugar and vanilla until smooth, scraping the sides of the bowl. Add eggs and mix again until smooth.
Divide mixture between tins and swirl in 1 tbsp of raspberry coulis and bake at 100C for 20 minutes and then rotate tray or tin and give a further 5 – 10 minutes.
Let cool completely. Put in fridge.
Add gelatine to warm water and mix. Let sit for 5 mins until firm.
Melt gelatine in microwave and mix into remaining raspberry coulis and let sit for 5 mins.
Carefully spoon 1tbs on the top of each cooled cheesecake or pour over large cake and return to the fridge to set for an hour.