When a large cheesecake is just too hot for one to handle! Raspberries and cheese and cake and biscuits and hazelnuts and oooh yes please.


For the Base:

  • 160g digestive biscuits
  • 2 tablespoons chopped toasted hazelnuts
  • ½ teaspoon ground ginger
  • 80g butter, melted

For the Filling:

  • 400g soft cream cheese
  • 200g crème fraiche
  • 60g sifted icing sugar
  • 120ml cream, lightly whipped
  • 1 orange, zest only
  • 1 tablespoon raspberry liqueur
  • 100g raspberries, puréed and sieved

For Raspberry Syrup:

  • 50ml water
  • 50g sugar
  • 100g raspberries


"Those small spring form tins really make people comment and they are just the correct size to share and perfect for a dinner party" says Catherine.

  1. To make the base: brush 4 small loose-bottomed spring form tins with melted butter. Place the biscuits in a food processor and crush until fine crumbs form.
  2. Transfer the biscuit crumbs to a bowl, add the chopped hazelnuts and ginger then pour over the melted butter and mix thoroughly until the crumbs are completely coated.
  3. Tip them into the prepared tins and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly
  4. To make the filling: mix the cream cheese, crème fraiche, icing sugar, whipped cream, orange zest and raspberry liqueur together in a large bowl.
  5. Swirl in the raspberry purée but don’t mix too much if you want a marbled effect. Spread over the biscuit base and chill in the fridge for at least 8 hours or overnight.
  6. To make the syrup: heat the water and sugar in a medium saucepan over a medium heat and simmer for about 7 to 8 minutes until a syrup forms.
  7. Remove from the heat and allow to almost cool before adding the raspberries. Pour into a jug and leave to cool completely.

To Serve:

Run a sharp knife around the spring form tin to unmould the cheesecakes onto serving plates. Insert a thin metal spatula under the biscuit base and work it around. Slide each cheesecake onto serving plates. Spoon the raspberries and syrup over the top of the cheesecake and serve immediately.

Top Tip:
Ensure that the cheesecake has time to set completely, overnight is best, so don’t rush it.