Saturday, 6 October 2012

Frozen Raspberry Cheesecake

Enough with the US election. Obama is probably going to win and Romney is boringly predictable and will soon be forgotten. Here’s something for the future, a really easy recipe that’s better than anything you can buy.

  • 250g mascarpone
  • 125ml cream
  • 500g frozen raspberries (fresh will do but frozen gives you a head start)
  • 125ml sugar
Whip the cream lightly. Poor the sugar over the raspberries and work in the mascarpone: if too hard, let the raspberries thaw a little. Then work in the cream, making sure the sugar is well mixed.

That’s it. Serve as is, or put it back in the freezer to set a bit more. If you leave it overnight in the freezer, you may want to bring it our half an hour before serving.

Technically, it needs a crust to be a real cheesecake but it’s good enough just like this.

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