Come Dine With Me recipes Lovett’s luscious 'cheesecake' with raspberry coulis recipe

Amy Lovett's menu

Date Published:

19/12/2007

Amy served up her own cheesecake interpretation for her Come Dine With Me Southampton guests, hoping they would Lovett

1. To make the biscuit bases, melt the butter in a small saucepan. Meanwhile, put the digestives into a plastic bag and crush with a rolling pin to make crumbs. Remove the butter from the heat and stir in the biscuit crumbs and the caster sugar, mixing well.

2. Divide the mixture between individual cooking rings placed on a small baking tray and press down well. Chill in fridge until firm.

3. To make the coulis, put the raspberries in a saucepan with the lemon or lime juice and place over a medium heat. Mash with a fork or potato masher and stir in the icing sugar until dissolved.

4. When the mixture is just simmering, pour through a sieve into a bowl, pushing the juice through with the back of a spoon. Add more sugar if needed, although coulis should be tart. To thicken, return the pan to the heat and simmer until reduced. Leave to cool and then chill in fridge.

5. For the lemon filling, put the lemon juice, condensed milk, double cream and drop of vanilla essence into a bowl and whisk lightly until thick and holding soft peaks. Pour the lemon filling into on top of the chilled bases, return to the fridge and chill for at least 4 hours or until set.

6. To serve, remove the puddings 20 minutes before serving (to ensure the base is not too hard and the rings can be removed). Carefully remove the rings and transfer the ‘cheesecakes’ to small plates, each with a pool of the raspberry coulis in the middle. Decorate with freshly raspberries and mint sprigs.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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