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Raspberry Cheesecake

Raspberry Cheesecake

Flavor & Style: A delicious no-bake raspberry and ginger biscuit cheesecake featuring a smooth cream cheese filling set with gelatin and topped with fresh raspberries and warmed jam.
Yield & Timing: Yields 5 servings, with a prep time of 10 minutes, a cooking/dissolving time of 45 minutes, plus chilling time in the refrigerator until set.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 5 Servings
Course: Dessert
Ingredients Method

Ingredients
  

  • 250 g 2.1/2 biscuit crumbs ginger biscuits
  • 125 g 1/2 cup butter, melted
  • 2 tsp. 10ml finely grated lemon zest
  • 80 g 1/4 cup raspberry jam, warmed
  • 250 g Raspberries
  • 2 tsp. 10ml gelatin
  • 250 g cream cheese at room temperature
  • 125 g 1/2 cup sugar
  • 1 Tbsp. lemon juice
  • 300 ml thickened/heavy cream

Method
 

  1. Grease and line a 23cm springform baking pan/tin with non-stick baking paper. Crush the biscuits until they look like fine breadcrumbs, add the butter and lemon zest, mix thoroughly and then press into the bottom and sides (if you like the biscuit base on the sides) of the baking pan/tin. Place in the freezer for about 30 mins.
  2. Add 2 Tbsp. water in a heatproof bowl over a pan of simmering water, add the gelatin and stir until completely dissolved (or just follow the instructions on the packet).
  3. While the gelatin is cooling, beat the cream cheese, sugar and lemon juice in a mixing bowl or if using a food processor, pulse until smooth, scraping down the sides of the bowl every few minutes so that you don’t have any lumps at the end and beating again until smooth.
  4. Pour into prepared tin, refrigerate until set, and then decorate by sprinkling the raspberries over the top, and brush with the warmed jam.