Add a little naughty to your spring with this delicious raspberry jam cheesecake recipe by the fabulous Justine Murphy owner of mymuybueno – an award-winning deli, cookery school and chef agency.
It comes straight from the pages of her new book, The mymuybueno Cookbook, and is not only sticky and delicious, but low in sugar, too. Sweet dreams.
Whip one up this weekend, it’s fabulous for a post-Sunday dinner treat. Oh, and we have it on good authority, it’s fantastic with blueberries too. Raspberry jam cheesecake – yep, we’re coming for you!