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Ingredients
For the cheesecake
2 brandy snap baskets, crushed
2 tbsp Greek yoghurt
1 tbsp lemon curd
2 tbsp cream cheese
30g/1oz raspberries
For the raspberry coulis
30g/1oz raspberries
½ lime, juice only
Method
1. For the cheesecake, place a chefs' ring onto a serving plate.
2. Place the crushed brandy snap baskets into a small bowl and add one
tablespoon of Greek yoghurt. Stir well to combine.
3. Spoon this mixture into the base of the chefs' ring, pressing down to
compress.
4. Place the lemon curd, cream cheese and the remaining tablespoon of Greek
yoghurt into another small bowl. Stir well, then place on top of the brandy snap
base.
5. Top with the raspberries then carefully remove the chefs' ring.
6. For the raspberry coulis, place the raspberries into a small bowl with the
lime juice and crush together.
7. Pass through a sieve to remove the pips. Drizzle around the cheesecake and
serve. |
