- A challenge
- September 2017
- Serves 4
- Hands-on time 50 min, plus setting
We turned to Michel Roux for the ultimate cheesecake recipe, and this raspberry variation didn’t disappoint: a thin biscuit base, simple mascarpone filling and a fruity layer of raspberry jelly to top it off.
- 55g (30.6g saturated)
- 88.6g (73.3g sugars)
Make the cheesecakes up to 24 hours in advance. Take out of the fridge 30 minutes before serving.
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