No-Fuss Raspberry Coulis Cheesecake

Raspberry cheesecake

Its raspberry season, so what better time to make a deliciously decadent raspberry cheesecake? This rich and tasty no-bake cheesecake is incredibly easy to make, so it’s the perfect dessert to whip up on a weekday to impress the family without putting in loads of effort.


Servings: 10-12 servings

Time: 35 minutes (plus chill time)


You will need:

  • 8 inch (20 cm) springform cake pan
  • Electric whisk (optional)

For the base:

  • 150g digestive biscuits
  • 75 grams unsalted butter

For the filling:

  • 250g full fat cream cheese
  • 300ml double cream
  • 1 tsp vanilla extract
  • 200g good quality white chocolate
  • 30 grams powdered sugar

For the coulis:

  • 300 grams fresh raspberries (we recommend Autumn Bliss or Tulameen).
  • 50 grams granulated sugar
  • 1 tsp lemon juice & zest

Instructions:

  1. Make the coulis

    Combine most the raspberries (leave some for decoration later), sugar and lemon juice/zest in a saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes.  Pour into a heatproof bowl and cool in the fridge.

  2. Make the base

    Crush the digestive biscuits into a fine crumb (it should look like sand). Melt the butter on a low heat on the hob until it becomes liquid. Take off the heat and stir in the crushed biscuits until combined. Transfer the mixture into the cake pan and press the mixture into the bottom of the pan with a spoon to form the cheesecake base. Chill in the fridge for 1 hour.

  3. Make the filling

    Place white chocolate in a heatproof bowl and place over a pan with simmering water. Melt over low heat. In a large bowl mix the double cream and cream cheese until smooth (use an electric whisk if preffered). Add powdered sugar, and vanilla extract and mix to combine. Mix in melted chocolate and set aside.

  4. Arrange the cheesecake

    Pour the filling over the prepared base, use a spatula to spread it evenly. Cover the cake pan in cling film and chill the cheesecake in the fridge for 6 hours (or overnight).

  5. Decorate and serve

    After the cheesecake has chilled, drizzle the coulis over the cheesecake and top with the remaining raspberries. Now you’re cheesecake is ready to serve!


Tips

  • Make it the day before you want to eat it – this cheesecake needs around 6 hours (up to overnight) in the fridge to chill and set.
  • To create a raspberry swirl effect in your cheesecake, after pouring the filling onto the base, pour some of the coulis onto the hot filling and use a chopstick to swirl the coulis into the filling.
  • For an extra zingy taste, add a teaspoon of lemon juice into your cheesecake filling.
  • If you’re harvesting your own raspberries this autumn, remember to pick on a dry day, then either use them fresh or freeze them for later use.

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Want to grow your own raspberries?

Cozy Apple Crumble Recipe

home-made apple crumble

The quintessentially British apple crumble is the way to many of our hearts and is an absolute MUST for the colder autumn months. Now that many of our apple trees have produced lovely, juicy apples, it’s time to put them to work!
With that in mind, we brainstormed our favourite apple-centred recipes, and we all agreed; you can’t go wrong with the classic crumble.

Perfect for rainy days and family dinners, this apple crumble recipe will have everyone begging for seconds!

Serves: 4
Prep time: 1 Hour

Ingredients

The Filling:

– 3 Medium Apples (either from your garden or bought). Peeled, cored, and sliced.
– 2 TBSP of Caster Sugar (use 1 TBSP if you’d like it less sweet)
– 1 TBSP of Cinnamon

The Crumble:

– 175g Plain Flower
– 110g Golden Caster Sugar
– 110g butter

The Finish:

– 1 TBSP of Rolled Oats
– 1 TBSP of Demerara Sugar
Cream, custard, or ice cream to serve

Method

Step 1
Heat your oven to 190C/ 170 fan/ gas 5

Step 2
Toss the sliced apples with 2 tbsp of Golden Caster Sugar and 1 tbsp of cinnamon. Transfer the coated apples into a dish that is approx 5cm deep. Press down on the apples so you can barely see the bottom of the dish (we’re avoiding big holes for the crumble to fall into).

Step 3
Put your plain flour and the rest of the caster sugar into a bowl and add a pinch of salt.

Step 4
Add your butter to the bowl and combine the ingredients by rubbing them together with your fingertips. Do this until the mixture starts to look like soft breadcrumbs. If you’d prefer, you can put the mixture into a processor until the mixture looks sandy. Make sure you don’t over pulse!

Step 5
Pour the mixture over your apples in the baking dish and spread it out so it covers the apples evenly. You can do this with a flat spoon.

Step 6
Get a fork and press the mixture down so the crumble becomes compact and crisp.

Step 7 (optional)
Sprinkle with your oats and Dermerara sugar.

Step 8
Place your dish into the oven once it has pre-heated and leave in for 34-40 minutes. It should be golden on top and the apples inside should be soft. You can check this with a fork.

Leave to cool and cover with your favourite topping to enjoy!

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