AWESOME CHEESECAKE

MARSCAPONE RASPBERRY AND BLACK CURRENT SHORTBREAD CHEESECAKE

This is so rich and creamy a spoonful of gorgeousness every time.  I made this for my dad and he wanted a old fashioned all butter short bread biscuit base not the traditional digestive and butter base. The marscapone cream cheese filling really is divine and the fresh fruits can be any, these fruits are what was ready to eat from my garden.

Prep Time 15 minutes / Cooking Time 10-15 minutes / Fridge setting time 1 hour

Ingredients

(Serves 4)

227g plain flour

135g butter diced

114g caster sugar

500g marscapone

4 tbsp icing sugar

5 ml vanilla extract

1 jar seedless raspberry jam

250g fresh fruit 

First to make the shortbread base, in a large bowl place the flour and butter rub together with your finger tips until you have a fine breadcrumb texture mix in the sugar and pour into you greased baking tin, gently push down the mixture, not to much.  Bake in the oven 180 degrees for 10-15 minutes until a very slight colour change.  Leave to cool while you make the cheesecake filling.

Mix the marscapone with the icing sugar and pour onto the shortbread base, pop in the fridge to set for at least half an hour, then spread over the raspberry jam and finish with a sprinkling of your fresh fruit berries, pop back in the fridge and you awesome cheesecake is ready when you are, enjoy 😃