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

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?