For National cheese cake day (not sure why i didnt know about it) Head chef of OXBO Bankside Paul Bates has created a signature cheesecake recipe which I cannot help but share with you my dear readers! if you are a foodie like me, this is one to tray and it is easy to make…just follow the instructions and your life will never be the same again!

Raspberry Cheesecake 1

OXBO Bankside Raspberry Cheesecake

Raspberry Cheesecake 2

Raspberry Cheesecake


360g Cream cheese

110g Caster sugar

400g Whipping cream

330g Raspberry puree

4 Bronze gelatine Leaves

Cheesecake base:

300g Digestive biscuits

125g Melted butter


Hilton exterior

OXBO Bankside

OXBO Bankside


OXBO Bankside

-Blitz digestive biscuits in a food processor to form a fine crumb or place inside a plastic bag and smash with a rolling pin

-Mix melted butter into the biscuit crumb then press into the base of a lined 8inch spring from tin

-Bake at 180C for 6 minutes



OXBO Bankside


-Beat the cream cheese and sugar until soft and smooth

-Bloom the gelatine leaves in ice water

-Boil 1/2 of the puree and dissolve the gelatine in the hot liquid. Once gelatine has melted add the remainder of the puree and stir to cool the mix

-Gradually add raspberry puree to the cream cheese. Scrape down the bowl between each addition

-Semi-whip the cream and fold into the mixture

-Pour mix into cake tin with prepared base and set

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