Ingredients
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80g Butter
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160g Digestive Biscuits
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Pinch Cinnamon
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280g Full Fat Cream Cheese
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200ml Double Cream
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1 packet Sugar Free Lemon Jelly
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200ml Boiling Water
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1, juice & rind Lemon
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1, punnet Rasberries
Directions
This cheese cake is a much better option as a dessert or a treat than other stodgy desserts.
Artisan Note: The cheese cake will keep in the fridge for 24 hours and needs to be covered. Don’t be tempted to add extra cream on top of the cheese cake. It would just make it messy and add unnecessary calories and drown out the lemon flavor.
Steps
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1
Done
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Line a 20 cm spring form tin with cling film. |
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2
Done
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Dissolve the jelly in the boiling water and set aside to cool a little, but don't allow it to set. |
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3
Done
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Mix the melted butter, the biscuit crumbs and a pinch of cinnamon. Ensure all the crumbs are moistened. Spread the biscuit mixture evenly on the bottom of the prepared tin. Flatten down with the back of a large spoon. |
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4
Done
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Sit 2/3 of the raspberries all around the edge of the biscuit base (standing against the edge of the tin). This is optional. You could just mix the raspberries into the mixture at the end of step 8. |
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5
Done
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Whip the cream until it starts to thicken. Add the Philadelphia, cooled jelly and the lemon rind and juice. Whip until thick. |
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6
Done
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Gently pour the mixture into the biscuit base and spread it with a spoon. |
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7
Done
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Chill in the fridge for 3/4 hours. |
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8
Done
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Carefully remove from the tin and decorate with the remaining raspberries. |
