Raspberry and mascarpone cheese cake 675 ml Mascarpone
3 large eggs
170g sugar
200ml Creme fraiche
Short crust pastry
large punnet of raspberries

Pre heat oven to gas mark 6

Roll out pastry to fit 23cm spring sided cake tin and bake blind for 15 min. You can make it yourself but I got it frozen. Seemed ok.

Meanwhile mix together the sugar, mascarpone and eggs and 2/3rds of the Creme fraiche.

Whizz the raspberriers, saving the ones you want to save for decoration and then put through a sieve into the cake mixture to stop the seeds. Mix together . Should be a thick creamy pink coloured mixture which you can pour into the cake tin.

Leave a bit of space between the top of the pastry and the cheesecake mix and shove in the oven again at gas mark 6 for 20 min

Then turn down to gas mark 4 untill the top is gold brown. When it has finished cooking turn the oven off but leave the cheese cake in for 30 min before taking out.

Best left to call in the fridge overnight.

Top tip don't worry if the filling puffs up while in the oven as it shrinks when cooling for best results set properly overnight in the fridge.

Use remaining Creme fraiche and raspberries on top of the cake for decoration.

Yuuuuummmmmmmm.  ¶ 12:24 pm