Cooking Instructions
1.
Crush the
biscuits (175 g)
to a fine crumb and add to a large bowl with the
melted butter (75 g)
. Spoon the mix into the paper cases and press down firmly to create the base. Pop in the fridge to chill.
2.
Blend the
raspberries (200 g)
to a smooth puree and set aside to use later.
3.
Pour the
condensed milk (395 g)
into a large bowl, add the
cream cheese (300 g)
and mix together with an electric handheld mixer on the slowest speed, until smooth.
4.
Once the mix is smooth, add the
lemon juice (4 tbsp)
and half the raspberry puree and gently fold in with a spatula or wooden spoon until the mixture starts to thicken up.
5.
Spoon the mixture on top of the bases. Top with the remaining raspberry puree and use a skewer to create a swirly pattern.
6.
Pop back into the fridge for 2 hours to chill. When ready to serve, remove the paper liners and for the finishing touch, top each cheesecake bite with a
Percy Pig butterfly (170 g)
.