INGREDIENTS

Cold Raspberry Cheesecake with

  • For the base:
  • 150 g or 1½ cups digestive biscuits crumbled
  • 50 g or ¼ cup melted butter
  • 1 tablespoon caster sugar
  • For the cheese filling:
  • 500 g or 2½ cups cream cheese
  • 130 g or 2/3 cup caster sugar
  • 1 tin Nestlé® Cream or 170 g
  • 1 teaspoon vanilla essence
  • 1 teaspoon lemon zest grated
  • 1 tablespoon lemon juice
  • 1 cup or 250 ml liquid cream chilled
  • 2 tablespoons gelatine powder dissolved in 4 tablespoons hot water
  • 150 g or ½ cup raspberry jam
NUTRITIONAL INFORMATION

Cold Raspberry Cheesecake with

Source: https://www.nestledessertsarabia.com/recipe-details/cold-raspberry-cheesecake/214

  • Energy 463 (Kcal)
  • Protein 7.8 (g)
  • Carbohydrate 42 (g)
HOW TO PREPARE

Cold Raspberry Cheesecake with

1
Combine biscuit crumbs, butter and sugar. Rub the ingredients using fingertips. Press the biscuits mixture over the base of 24cm loose bottom cake pan then place in the fridge.
2
Meanwhile, beat cream cheese, sugar, Nestlé® Cream, vanilla, lemon zest and lemon juice in an electrical beater until mixture becomes smooth. Add the liquid cream to the cheese mixture and whip for 4-5 minutes or until mixture is almost stiff.
3
Add the dissolved gelatin over the mixture with constant stirring until is well combined then pour over the prepared base and spread evenly. Place in the fridge for 3 hours or until cheese filling is firm and easy to slice.
4
Spread raspberry jam over the top. Slice and serve.
REVIEWS

Cold Raspberry Cheesecake with

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