300g digestive biscuits bashed into fine crumbs
1 x 135g packet raspberry jelly
500ml fresh cream
2 tablespoons caster sugar
250g cream cheese
Fresh raspberries and whipped cream to decorate
You will need a loose bottom tin 9″ diameter.
- Cube the jelly and place in a microwave proof bowl or jug with 50ml water. Microwave for 1 minute full power or until the jelly is melted. Stir well together and then leave to cool slightly.
- Melt the butter in a saucepan and then stir in the biscuit crumbs until well coated with the butter.
- Press the crumb mixture firmly into the base of your tin and then place in fridge to chill while you make the filling
- Using a food mixer whip the cream and caster sugar together. You just want it lightly whipped but still soft.
- Using a spoon stir through the cream cheese to soften it before adding to the cream in 2-3 additions, whisking on a slow-medium speed until the cream cheese is well blended through the cream.
- Pour the cooled (but still liquid!) jelly into the mixer and mix everything together until the colour is even.
- Take the base out of the fridge and pour on the filling. Give the tin a little jiggle and a few light taps on the counter to settle the cheesecake and then level off the surface using a spatula
- Place cheesecake in the fridge to set for at least 3-4 hours, preferably overnight.
When the cheesecake is set, loosen around the sides of the cheesecake with a thin spatula before removing from the tin to a serving plate. Decorate the top with swirls of fresh cream and fresh raspberries.