Vanilla cheesecake with raspberry caramel drizzle Recipe

A quick and easy vanilla cheesecake with an almond nougat and biscuit base, topped with a raspberry and caramel jelly.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(11 votes) 4.5/5

Les ingrédients

Pour people
  • For the cake(s)
  • Digestive biscuit(s) : 6 whole
  • Chopped almonds : 50 g
  • Caster sugar : 50 g
  • Unsalted butter : 50 g
  • Cream cheese : 600 g
  • Vanilla pod(s) : 1 whole
  • Icing sugar : 100 g
  • For the jelly
  • Fresh raspberries : 200 g
  • Caster sugar : 100 g
  • Water : 100 ml



    Make an almond brittle: Add the chopped almonds to a pan and toast until golden brown. Add the sugar and melt to a caramel. Spread the almond mixture on to a silicone baking sheet and then allow to cool.

    For the base: Melt the butter. Crush together the almond brittle and the biscuits to a rough crumble texture and then add the butter. Mix well and then spread a thin layer into stainless steel serving rings to make the biscuit base. Transfer to the fridge and refrigerate until set.

    Cut the vanilla pod in half and scrape out the seeds. Mix together the cream cheese, vanilla and icing sugar. Transfer to a pastry bag and pipe the mixture on top of the biscuit bases. Return to the fridge and allow to set.


    Place the caster sugar in a frying pan to form a caramel. Add half of the raspberries, coat in the caramel and then add the water. Bring back to the boil and ensure that the caramel is liquid. Pass the liquid through a sieve and then allow to cool.

    To serve:
    Remove the cheesecakes from the serving rings and serve with a drizzle of the raspberry caramel and a few fresh raspberries.

Chef's tip

«Try making this recipe using blueberries or strawberries instead of raspberries.»

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