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Ingredients
Method
- 75g butter, melted
- 400g chocolate chip cookies, crushed
- 300ml double cream
- 700g soft cheese
- 100g icing sugar
- 1 tbsp vanilla paste
- 250g raspberries
- Mix the crushed cookies with the melted butter and press into a lined 20cm springform cake tin to evenly cover. Chill in the fridge.
- Whip the cream into soft peaks, then stir in the soft cheese, icing sugar and vanilla paste. Fold 175g of the raspberries into the mixture, then pour onto the biscuit base. Cover and chill in the fridge for 2 hours to set, then carefully remove from the tin and serve with the remaining raspberries arranged on top. Perfect!
15 mins
10 serving
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