- 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
Cold Raspberry Cheesecake
INGREDIENTS
Cold Raspberry Cheesecake with
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
Cold Raspberry Cheesecake with
- Energy 463 (Kcal)
- Protein 7.8 (g)
- Carbohydrate 42 (g)
HOW TO PREPARE
Cold Raspberry Cheesecake with
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
