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For the pastry base:

  • MEADOWLAND Professional 250g 180 g
  • Caster sugar 130 g
  • Egg yolk 120 g
  • Plain flour 400 g

For the cheesecake base:

  • MEADOWLAND Double 1L 200 ml
  • Lemon juice 50 ml
  • Vanilla paste 5 g
  • Caster sugar 100 g
  • Light cream cheese 900 g

To finish:

  • Raspberries 300 g
  • Icing sugar 30 g
  1. For the pastry base:

    • Cream together the MEADOWLAND Professional and caster sugar.
    • Add the egg yolks until incorporated into the mix.
    • Mix in the flour until it forms a dough. Wrap in cling film and rest in the fridge for an hour.
    • When rested roll the pastry into a thin round sheet approx. 0.5 cm and line a 30 cm pastry ring.
    • Allow the pastry to chill again for 30 min.
    • Blind bake the case for 20 min. at 160°C then remove the baking beans and bake again for a further 10 min. or until the base is cooked a light golden in colour.
  2. For the cheesecake base:

    • Beat together the cream cheese, MEADOWLAND Double, caster sugar, lemon juice and the vanilla paste until smooth.
    • Pipe the mix into the pastry base leaving 0.5 cm from the top of the case.
    • Chill the cheesecake to set.
  3. To finish:

    • Place the raspberries on top of the cheesecake and dust with icing sugar.