How Do You Make Raspberry And Ginger Cheesecake?
• Heat a small pan on the stove. Melt the butter over medium heat and remove from stove top. • Use a rolling pin to mash the biscuits into fine crumbs. Add the crumbs to the melted butter and mix. • Scoop the biscuit/butter mixture into the tin and place it in the refrigerator for about an hour. • Whip the cream in a bowl until it’s firm, not stiff. Add the caster sugar, mascarpone, and fromage frais to the bowl. Mix and blend everything well together. • Save a handful of raspberries on the side and use the rest of them in the mixture. Continue whipping or mixing until the raspberries has combined well. • Remove the biscuit/butter mixture from the refrigerator and spoon the cream mixture on top of the chilled mixture. • Place the tin back in the refrigerator for an extra 3 hours. • Remove the tin from the cheesecake. Garnish with the reserved raspberries and serve.
