Categories
 20Mins Prep Time |
 Mins Cook Time |
 Beginner Skill Level |
people
Ingredients
- 180 grams Digestive biscuits
- 90 grams Butter
- 80 millilitres Lemon Juice
- 1 tin Condensed milk
- 250 grams Cream Cheese
- 1/2 teaspoon Vanilla Extract
- 400 grams Berries
- 3 sheets Gelatine
Cooking Instructions
- Crush biscuits into a fine crumb
- Melt the butter and mix into the biscuits
- Line a cake tin with baking parchment and grease the outside of tin with butter.
- Tip the biscuit mixture into the cake tin and smooth over. Place in the refrigerator for at least 20 minutes.
- Put cream cheese into a bowl and beat to soften. Slowly add in the sweetened condensed milk while stirring. Add the vanilla to the lemon juice and then stir into cream cheese mixture.
- Puree half of the berries and set the other half aside to decorate the top.
- Dissolve 3 sheets of gelatine in a couple tablespoons of water. Add 1/2 the dissolved gelatine to cream cheese and 1/2 to the berry puree.
- Pour berry puree into cream cheese mixture and stir to form a swirling pattern. (do not blend fully together)
- Pour cream cheese mixture into cake tin, in one fluid motion.
- Drop the remaining raspberries onto the cheesecake, cover with cling film, and chill for 5/6 hours.