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Raspberry Cheese Cake

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Ingredients

Adjust Servings:
80g Butter
160g Digestive Biscuits
Pinch Cinnamon
280g Full Fat Cream Cheese
200ml Double Cream
1 packet Sugar Free Lemon Jelly
200ml Boiling Water
1, juice & rind Lemon
1, punnet Rasberries

Nutritional information

190g
Serving Size
385/1585
kcal/kj
17.5g
Carbohydrates
8g
Sugars
32g
Fat
19.4g
Saturated Fat
4.2g
Fibre
4.6g
Protein
0.5g
Salt

Raspberry Cheese Cake

Features:
  • Contains Dairy
  • Contains Gluten
  • Diabetic Appropriate
  • 3hrs
  • Serves 8
  • Easy

Ingredients

Directions

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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

1
Done

Line a 20 cm spring form tin with cling film.

2
Done

Dissolve the jelly in the boiling water and set aside to cool a little, but don't allow it to set.

3
Done

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.

4
Done

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.

5
Done

Whip the cream until it starts to thicken.  Add the Philadelphia, cooled jelly and the lemon rind and juice. Whip until thick.

6
Done

Gently pour the mixture into the biscuit base and spread it with a spoon.

7
Done

Chill in the fridge for 3/4 hours.

8
Done

Carefully remove from the tin and decorate with the remaining raspberries.

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Traditional Fruit Cake
next
Wholemeal scones
previous
Traditional Fruit Cake
next
Wholemeal scones