Name: Berry nougat cheesecakes
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 125 gram butternut snap biscuits, coarsely crushed; 300 gram frozen raspberries, plus extra, thawed, to serve; 100 gram soft almond nougat, chopped; 2 teaspoon powdered gelatine; 250 gram cream cheese, at room temperature; 1/4 cup caster sugar; 2 teaspoon lemon juice; 300 millilitre cream, plus extra, whipped, to serve

Ingredients

125 gram butternut snap biscuits, coarsely crushed

300 gram frozen raspberries, plus extra, thawed, to serve

100 gram soft almond nougat, chopped

2 teaspoon powdered gelatine

250 gram cream cheese, at room temperature

1/4 cup caster sugar

2 teaspoon lemon juice

300 millilitre cream, plus extra, whipped, to serve

Method

1.Divide biscuits evenly among 6 x 1-cup glass serving bowl. Top with frozen raspberries, then nougat. Transfer bowls to a baking tray.

2.Sprinkle gelatine over 2 tablespoons boiling water in a heatproof jug. Stir until gelatine dissolves. Cool.

3.Using an electric mixer, beat cream cheese, sugar and juice in a bowl until smooth. Beat in cooled gelatine mixture and cream until smooth.

4.Spoon mixture over nougat in bowls; level surface. Chill for 4 hours or until firm.

5.Serve topped with extra whipped cream and extra raspberries.

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Ingredients

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