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Raspberry cheesecake
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Prep Time:
260 minutes
Cook Time:
Total Time:
260 minutes
Colorful berry cheesecake to delight everyone at the table.
Ingredients:
  • 70g shredded wheatmeal biscuits
  • 28.05 gm desiccated coconut
  • 70g butter, melted
  • 375g lite cream cheese
  • 126.25 gm lite thickened cream
  • 70.95 gm caster sugar
  • 40.00 gm boiling water
  • 6.00 gm powdered gelatine
  • 300g raspberries
Instructions:
  • Cover the springform pan with cling wrap. Use a food processor to combine biscuits, coconut, and melted butter until crumbly. Press the mixture into the base of a 20cm springform pan. Chill in the refrigerator while making the filling.
  • In an electric mixer, blend cream cheese, cream, and sugar until velvety and sugar is fully incorporated. Dissolve gelatine in boiling water and mix into the cream cheese until fully combined.
  • Gently incorporate half of the raspberries into the cream cheese mixture, then spread onto the base. Add the remaining raspberries on top. Cover with plastic wrap and chill for 4 hours until set.

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