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Pocketmags Digital Magazines
Pocketmags Digital Magazines


Raspberry & lime cheesecakes


250g (9oz) digestive biscuits, blitzed to crumbs in a food processor

125g (4½oz) unsalted butter, melted

½ tsp ground cinnamon

½ tsp ground ginger (optional)

a pinch of salt

250g (9oz) white chocolate

275ml (9¾floz) double cream

500g (1lb 1oz) full-fat cream cheese

150g (5½oz) ricotta

5 gelatine leaves, soaked in cold water for 5-10 minutes

grated zest of 1 lime

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Find the complete article and many more in this issue of Baking Heaven - November 2019
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About Baking Heaven

Christmas is just around the corner so we've gathered some of our favourite seasonal recipes to inspire you. You'll find everything from stained-glass cookies you can hang on your Christmas tree, to tear & share cupcakes and even candy cane bread, but if you're looking to create something with a real 'wow' factor this year, don't miss our festive Fault Line cake. It's the hottest new cake trend around and we show you step-by-step how to make it! Plus we chat to Liam Charles, find out which varieties of apples are best for baking and feed a crowd with party perfect bites! Get your copy now!