Easy raspberry cheesecake

Recipe from: 24 November 2011

Ingredients 8
Servings 1
Time 00:30

Ingredients

  • For the biscuit base:
  • 200
    g
    packet of biscuits
  • 100
    ml
    melted butter
  • For the filling:
  • 3 x 250
    g
    cream cheese
  • 180
    g
    packet of raspberry jelly
  • 125
    ml
    boiling water
  • 250
    g
    fresh raspberries
 

Method

00:00
 
The biscuit base:
Spray a loose bottom pan with cooking spray. Mix the melted butter and the biscuit  crumbs and press in the bottom of the pan.

The filling:
Mix the water with the jelly powder and mix until the jelly powder has dissolved.
Cool the jelly down, but do not allow it to set.
Place cream cheese in a bowl and with a wooden spoon, beat the cheese to just soften it a bit.
Mix the cooled down jelly with the cheese and mix well.
Pour into your biscuit base and allow to set in the freezer.
Once the cheesecake has set, decorate with fresh raspberries and enjoy!

Reprinted with permission of My Easy Cooking.

To visit My Easy Cooking’s blog, click here.


 

 

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