This delicious and easy to make raspberry cheesecake made by Sally Cunningham is sweet and creamy with a soft biscuit base, a thick, classic cheesecake center and with a refreshing raspberry jelly topping that is so simple to make using a packet mix. Although this dessert looks and tastes decadent, it is relatively low in fat and sugar, so you can satisfy your sweet tooth without feeling guilty. Serve with single cream for dessert or a scoop of ice cream for an extra naughty treat.
- 2 x 11.5g sachets sugar-free raspberry jelly powder
- 75g butter
- 200g oat biscuits, such as Hobnobs, crushed
- 200g extra light cream cheese
- 250g mascarpone cheese
- 200g raspberries, well drained, if frozen, plus extra for decoration
- Single cream, to serve
Pour 150ml boiling water into a heatproof bowl and stir in 1 sachet of the jelly powder. When the crystals have dissolved, top up with 150ml cold water. Set aside to cool, but do not allow to set. (If it does start setting, warm briefly in the microwave.)
Melt the butter in a saucepan and stir in the crushed biscuits. Mix well, then press into the bottom of a 20cm springform cake tin. Place in the fridge.
Meanwhile, mix the cream cheese and mascarpone in a bowl, then add the cooled, still-liquid jelly and beat until smooth. Gently stir in ½ the raspberries (try not to crush them), and pour this mixture over the biscuit base. Place in the fridge to set – about 1 hr.
Make up the second sachet of jelly in the same way as the first, then add the remaining raspberries. Place on one side until just starting to set, then pour the jelly over the cheesecake. Chill in the fridge until set. Run a palette knife around the cheesecake, then unmould from the tin and slide gently on to a serving plate.
Decorate around the edge of the cheesecake with the extra raspberries and enjoy with some single cream.
You could try this recipe with strawberries instead of raspberries