This refreshing dessert consists of three layers: a crunchy biscuit base, a creamy cheesecake filling, and a vibrant raspberry jelly topping.
Ingredients
1. The Crust:
- 200g Digestive biscuits (or graham crackers), finely crushed.
- 100g Unsalted butter, melted.
2. The Cream Layer:
- 400g Cream cheese (at room temperature).
- 200ml Heavy whipping cream (cold).
- 1/2 cup Powdered sugar (adjust to taste).
- 1 tsp Vanilla extract.
- 1 tbsp Gelatin powder dissolved in 3 tbsp warm water (optional, for a firmer set).
3. The Jelly Layer:
- 1 pack (85g) Raspberry jelly mix.
- 1 cup Boiling water.
- 1/2 cup Cold water.
- 1 cup Fresh raspberries.
Instructions
Step 1: Prepare the Base
- Mix the crushed biscuits with the melted butter until it feels like wet sand.
- Press the mixture firmly into the bottom of a springform pan (8 or 9 inches).
- Place it in the refrigerator for 30 minutes to set.
Step 2: Prepare the Filling
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture. (If using gelatin, stir it in now).
- Pour the filling over the chilled biscuit base and smooth the top with a spatula.
- Refrigerate for at least 2-3 hours.
Step 3: Add the Jelly Topping
- Dissolve the jelly powder in boiling water, then stir in the cold water. Let it cool down to room temperature (do not let it set yet).
- Arrange the fresh raspberries over the chilled cream layer.
- Carefully pour the cooled jelly over the back of a spoon onto the cake (to avoid making holes in the cream).
- Refrigerate the entire cake for at least 4 hours (overnight is best) until the jelly is completely firm.
Pro Tip
To get clean slices, run a thin knife dipped in hot water around the edges of the pan before opening the springform clip. Enjoy!
