Mix well. Pour half the batter into the crust. Add dollops of raspberry jam or fresh raspberries. Swirl with a knife then add the remaining batter. Cool the cheesecake to room temperature, then ...
Gently mix in the crème fraîche until incorporated. 3. Spoon the batter into 2 x 20 cm greased cake tins and bake for 1 hour. Cool, then remove from the tins. Ice with the frosting and buttercream or ...
Serve with raspberry coulis and remaining lime curd. Decorate with toasted flaked coconut and crushed freeze-dried raspberries. Dust with sifted icing sugar. On the day we made one large cake and cut ...