Raspberry Cheesecake

Raspberry Cheesecake

Serves 8-10

Base:
1 cup sweet biscuit crumbs
1/4 cup butter, melted

Filling:
1 1/2 Tablespoons gelatine, dissolved in 1/3 cup water, see below.
2 x 250g cream cheese, softened at room temperature.
l x 400g can condensed milk
1/2 cup lemon juice
1 1/2 cups mashed raspberries

Topping:
fresh or canned raspberries
melted chocolate

1. Base: Combine biscuit crumbs and butter, press into base of a 20cm spring form pan; chill.
2. Filling: Beat cream cheese until smooth, add gelatine mixture, condensed milk, lemon juice and mashed raspberries. Pour into crumb base. Chill for 2-3 hours or overnight.
3. Topping: Drizzle with melted chocolate, decorate with raspberries. Serve on bed of cream and raspberry puree (optional).

How to Dissolve Gelatine:
To dissolve gelatine, sprinkle over cold water (or syrup or juice) stir well and heat gently in a saucepan until dissolved.
Or heat in a microwave oven on HIGH. Use the following table as a guide, depending upon amount of water required:
2 tablespoons water – 10 seconds
1/4 cup water – 30 seconds
1/3 cup water – 45 seconds

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