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Vanilla and Gingerbread Cheesecakes with Fresh Raspberries and Raspberry Sorbet

Indulgent vanilla cheesecakes coated in homemade gingerbread crumbs, served with fresh raspberry purée and chilled raspberry sorbet.

VegetarianDessertRaspberryCheesecakeGingerbread
Estimated Nutrition
Calories
985
kcal / serving
7880 kcal total
Carbs
144g
per serving
1152 g total
Fat
41.5g
per serving
332 g total
Protein
13.2g
per serving
105.6 g total
Cook Time
60
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
4
tsp
Baking Powder
50
g
Muscovado Sugar
light
300
g
Caster Sugar
for stock syrup
15
g
Liquid Glucose
for stock syrup
1
tsp
Caster Sugar
for sprinkling, to taste
0.25
tsp
Liquid Glucose
for sorbet
125
g
Caster Sugar
for cheesecake
Dairy
125
ml
Whole Milk
3
piece
Eggs
medium free-range
250
g
Soft Cheese
full-fat
250
ml
Double Cream
125
g
Crème Fraîche
Fruits
1
piece
Lemon
grated zest only
1
piece
Orange
grated zest only
1
slice
Lemon
thick slice
500
g
Raspberries
for sorbet
0.5
piece
Lemon
juice only
300
g
Raspberries
fresh
GrainsCereals
125
g
Strong Rye Flour
125
g
Plain Flour
NutsSeeds
2
tsp
Mixed Spice
ground
0.5
piece
Vanilla Pod
seeds scraped from split pod
1
piece
Vanilla Pod
seeds scraped from split pod
Other
250
g
Honey
perfumed clear
Vegetables
2
tsp
Ginger
ground

Method

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