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Coole Swan Cheesecake

Preparation time: 25

Cooking time: 30

Serves: 6

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For the Raspberry Crisps

200gr Fresh Raspberries
150gr Melted Butter
350gr Icing Sugar
100gr Plain Flour

For the Cheesecake

300gr Digestive Biscuits
120gr Unsalted Butter
Zest of 1 Orange
500gr Cream Cheese
120gr Caster Sugar
1 Vanilla Pod (Deseeded)
3 Eggs
160mls Coole Swan



Preheat your oven to 180°C.

Line the base of your loose bottom flan dish or individual dishes with baking parchment. Crush the digestive biscuits. Melt the butter and mix with orange zest into the biscuit. Press into the base of your dish and set in the fridge.

Line a baking tray with baking parchment. In a bowl blend all of the ingredients for the Raspberry Crisps until you have a smooth paste. Spread the paste thinly on the tray and bake for 12-15minutes. Cool slightly before breaking into smaller pieces for garnish.

Turn down the oven to 120°C. Cream together the cheese, sugar, vanilla seeds, eggs and Coole Swan. Pour over the set biscuit base. Bake for 25-30 minutes.

To serve, remove the cheesecake from the loose bottom tin. Garnish with the Raspberry Crisps or simply fresh raspberries.



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