Raspberry shortbread cheesecakes

Tick the ingredients you need to add your shopping list.

In a small saucepan, combine the raspberries, caster sugar and lemon juice. Simmer for five minutes over a medium heat until slightly reduced, then pour into a heatproof bowl and leave to cool. Cover and place in the fridge.
Place the shortbread biscuits in a sandwich bag. Seal the bag, then bash the biscuits into crumbs using a rolling pin. Add most of the crumbs to the bottoms of four small trifle dishes, reserving some for serving.
In a large bowl, combine the cream cheese, icing sugar and vanilla. Beat until smooth.
Add the double cream and beat again until the mixture has thickened.
Gently fold in 100g of the raspberry coulis.
Pour the remaining raspberry coulis over the shortbread biscuit bases.
Spoon in the raspberry cheesecake mixture. Place in the fridge for two hours or until set.
Sprinkle with the reserved biscuit crumbs and some fresh raspberries before serving.

Per serving: 750kcals, 53.2g fat (31.7g saturated), 63.6g carbs (41.2g sugars), 7.4g protein, 3.3g fibre, 0.292g sodium

By easyFood