Raspberry Cheesecake

A fabulous no bake Raspberry Cheesecake that pairs perfectly with our Raspberry Ripple ice cream. This is what we whipped up to celebrate National Cheese Day.

Step 1

Crush digestive biscuits, tip into a food bag and bash to fine crumbs using a rolling pin.
Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm loose base or springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.

Step 2

Tip the cream cheese, sugar, vanilla whisk until smooth add double cream into the bowl for a final whisk and until thick. This can be done with an electric whisk or by hand. Lightly crush raspberries in a bowl and pour into the cheesecake mix.

Step 3

Scrape the cheesecake mixture over the chilled base and smooth the top with a spatula. Chill for at least 4 hrs. This can be made in advance.

Last Step

To serve, carefully remove from the tin, scatter with the remaining raspberries, blackberries, pomegranate, pieces of white chocolate and edible flowers. And finish off with a scoop of our delicious Raspberry Ripple ice cream.

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Raspberry Ripple ice cream

Our classic double cream ice cream with fruity, tangy raspberry ripple swirled through it - tradition with a Marshfield Farm twist!

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