Easy raspberry cheesecake

My Easy Cooking
1 serving Prep: 30 mins, Cooking: 0 By Food24
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Ingredients (6)

For the biscuit base:
200 g biscuits
100 ml butter — melted
For the filling:
3 x 250 g cream cheese
180 g raspberry jelly
125 ml water — boiled
250 g raspberries
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Method:

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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