|100 ml||butter — melted|
|3 x 250 g||cream cheese|
|180 g||raspberry jelly|
|125 ml||water — boiled|
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.
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!
with permission of My Easy Cooking.