Makes 6 – 7
Everyone needs an indulgent dessert on hand to serve to friends and family, whatever the time of year. But as it’s coming up to summer (finally!) it’s nice to turn to something fresher. These raspberry ‘cheese’cakes are just that. I don’t think I’ve ever had a fruity dessert that feels so indulgent! Unlike other ‘cheese’cakes I’ve made, the base is baked, so they really do have that crumbly biscuit at the bottom like regular cheesecakes. I’ve also added a raspberry caramel, and of course, the defining feature – a raspberry ripple! If you don’t end up sharing them, I don’t blame you!