Name: Percy Pig raspberry cheesecake
Total time: 8100 s
Yield: 12
Ingredients: 175 gram oat crunch biscuit; 75 gram unsalted butter; 397 gram condensed milk; 300 gram full fat soft cheese; 60 millilitre lemon juice; 200 gram frozen raspberries; 170 gram Percy Pig butterflies

Step 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.

Step 2

Blend the raspberries (200 g) to a smooth puree and set aside to use later.

Step 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.

Step 4

Once the mix is smooth, add the lemon juice (60 mL) and half the raspberry puree and gently fold in with a spatula or wooden spoon until the mixture starts to thicken up.

Step 5

Spoon the mixture on top of the bases. Top with the remaining raspberry puree and use a skewer to create a swirly pattern.

Step 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) .

Percy Pig raspberry cheesecake

RECIPE

Ingredients

For the base

For the cheesecake

For the topping

Method

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