Chilled Raspberry Cheesecake

This superb cheesecake made with raspberry purée is easy dessert to make and perfect for dessert.

Ingredients serve 8 - 10

Base

140 g biscuit crumbs

70 g melted butter

Cheese filling

300 ml cream

10 g gelatin leaves

350 g cream cheese

100 g caster sugar

150 g raspberry puree

Method

Line a 20 cm spring form tin with greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and combine. Spread the crumb mixture evenly in the bottom of the tin and press firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with cold water. Place cream in a mixing bowl and whisk until thickened to soft peak. Place cream cheese and sugar in another mixing bowl, whisk with an electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy. Place raspberry puree in a bowl. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Mix gelatin in the raspberry puree and blend into the cream cheese combination until incorporated. Fold the whipped cream evenly into the mixture. Spread the finished cheese mixture evenly in the cake tin on top of the crumb base. Allow cooling for at least 3 hours in the fridge. Remove the cheesecake from the tin and leave on a serving plate. Decorate with whipped cream and strawberries. Cut with a sharp knife and serve.

Note: Try other fresh or frozen fruit puree such as mango instead of raspberry.