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Essential Unsalted Butter250g
250gItem price
£1.75Price per unit
£7/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Grease and line the base of a 20-21cm loose bottom or springform cake tin with baking parchment. For the base, melt the butter in a small saucepan. Transfer to a mixing bowl and stir in the crushed cookies until evenly combined. Press the mixture into the tin, so it is evenly covered. Cover and chill until needed.
Meanwhile, whip the double cream into soft peaks. Stir the soft cheese with a spatula then fold in the cream. Add the icing sugar and vanilla bean paste and stir.
Gently fold 175g of the raspberries into the mixture, being careful not to crush them too much. Pour the mixture onto the biscuit base, then cover and chill in the fridge for at least 2 hours until set, or for up to 24 hours.
Carefully remove the cheesecake from the tin and transfer to a serving plate. Arrange the remaining raspberries on top, decorate with the crushed or chopped pistachios and a dusting of icing sugar. Add a generous drizzle of raspberry coulis too, if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,196kJ/ 529kcals |
---|---|
Fat | 40g |
Saturated Fat | 24g |
Carbohydrates | 34g |
Sugars | 25g |
Fibre | 0g |
Protein | 0g |
Salt | 0g |
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Quantity of Essential Unsalted Butter in trolley 0
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£1.75Price per unit
£7/kg0 added
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Quantity of Waitrose 8 White Chocolate & Lemon All Butter Cookies in trolley 0
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£2.00Price per unit
£1/100g0 added
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£1.00Price per unit
66.7p/100ml0 added
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£2.00Price per unit
£14.29/kg0 added
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£2.65Price per unit
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£4.95Price per unit
£7.62/100g0 added
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£3.10Price per unit
£16.32/kg0 added
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£5.75Price per unit
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£2.60Price per unit
£1.04/100ml