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Raspberry & Rose Mousse Cheesecake by Nielsen-Massey

Quick and easy

0 Reviews

About the bake

This delicately flavoured cheesecake would certainly wow your guests at a dinner party.

30Prep Time
6Serves
Easy

Method

  1. Step 1:

    Crush the biscuits with a rolling pin to fine crumbs and combine with the melted butter. Divide between the bases of 6 glasses and place in the fridge to set.

  2. Step 2:

    Place the egg white and sugar into a heatproof bowl and set over a pan of simmering water. Whisk for 5 minutes or until the mixture reaches medium peaks. Remove from the heat and allow to cool.

  3. Step 3:

    Place the raspberries (reserving 6 for decoration) into a large pan with the rose water and 3 tbsp water. Cook the raspberries over a medium heat, until they begin to soften, about 3-4 minutes.

  4. Step 4:

    Remove from the heat and mash the berries using a fork or masher. Sieve to remove the seeds and set aside to cool completely.

  5. Step 5:

    In a separate bowl, whip the cream until smooth and thickened. Gently fold the cream into the egg white mixture, then add the cooled raspberry puree and continue to combine with gentle folding actions.

  6. Step 6:

    Spoon into 6 separate glasses and chill for at least 2 hours, or until set. Use the reserved raspberries or a rose petal to decorate the top of each pudding.

Ingredients

  • For the Base

    • 150g Digestive biscuits (crushed)
    • 40g Unsalted butter (melted)
  • For the Filling

    • 1 Large free range egg white
    • 25g Billington's Unrefined Golden Caster Sugar
    • 500g Raspberries (washed & hulled)
    • 1 1/2 tsp Nielsen-massey rose water
    • 3 tbsp Water
    • 600ml Double cream

Utensils

  • Rolling pin
  • 6 serving glasses
  • Heatproof bowl
  • Saucepan
  • Large pan
  • Masher

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