Raspberry cheesecake
Cooking Time
2 hours (refridgeration)
Serves
8 people
Preparation Time
30 minutes
Ingredients
For the base:
6ozs crushed digestive biscuits
3ozs melted butter
For the filling:
2 x 3oz packets of cream cheese (not the low fat type!)
¼ pint double cream whipped
¾ cup icing sugar
1 tin raspberries
1 tablespoon cornflour
Instructions
Mix the melted butter and crushed biscuits together. Press the mixture into a round sponge tin and refrigerate whilst you prepare the filling.
Mix the cream cheese with the icing sugar, then combine with the whipped cream. Spread on top of the biscuit base and leave the cheesecake in the fridge for at least two hours. Drain the raspberries, and thicken the leftover juice in a saucepan with the cornflour, over a low-medium heat. When cooled, add the raspberries, piling them on top of the cream filling.
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