Use fresh raspberries to make this stunning cheesecake.
75 g (3 oz) butter
150 g (6 oz) digestive biscuits, crushed
6 tablespoons lemon juice
5 teaspoons gelatine
225 g (8 oz) fresh or frozen raspberries
200 g (7 oz) cream cheese
300 ml (1/2 pint) soured cream
397 g can Sweetened Condensed Milk
fresh raspberries, to decorate
150 g (6 oz) digestive biscuits, crushed
6 tablespoons lemon juice
5 teaspoons gelatine
225 g (8 oz) fresh or frozen raspberries
200 g (7 oz) cream cheese
300 ml (1/2 pint) soured cream
397 g can Sweetened Condensed Milk
fresh raspberries, to decorate
method
1. Melt the butter in a saucepan. Stir in the crushed biscuits. Press the mixture into the base of a 20.5cm (8 inch) round, loose-bottomed cake tin. Chill.
2. Meanwhile, place the lemon juice in a small bowl. Sprinkle over the gelatine. Leave to stand for 10 minutes, then place the bowl over a pan of simmering water, stirring occasionally, until the gelatine has dissolved. Leave to cool.
3. Puree half the raspberries, rub through a sieve and reserve.
4. Beat together the cream cheese, soured cream and Milk, then stir in the cooled gelatine.
5. Carefully fold in the raspberries and puree to create a rippled effect. Spoon over the biscuit base and chill for 1 1/2 - 2 1/2 hours, until set.
6. Just before serving decorate with fresh raspberries.
2. Meanwhile, place the lemon juice in a small bowl. Sprinkle over the gelatine. Leave to stand for 10 minutes, then place the bowl over a pan of simmering water, stirring occasionally, until the gelatine has dissolved. Leave to cool.
3. Puree half the raspberries, rub through a sieve and reserve.
4. Beat together the cream cheese, soured cream and Milk, then stir in the cooled gelatine.
5. Carefully fold in the raspberries and puree to create a rippled effect. Spoon over the biscuit base and chill for 1 1/2 - 2 1/2 hours, until set.
6. Just before serving decorate with fresh raspberries.
serving amount
serves 8
rate this recipe
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