Cold Raspberry Cheesecake

Ingredients

for the base:

1½ cups digestive biscuits or 150 g, crumbled

¼ cup butter or 50 g, melted

1 tablespoon caster sugar

for the cheese filling:

2½ cups cream cheese or 500 g

2/3 cup caster sugar or 130 g

1 tin NESTLÉ® Cream or 170 g

1 teaspoon vanilla essence

1 teaspoon lemon zest, grated

1 tablespoon lemon juice

1 cup liquid cream or 250 ml, chilled

2 tablespoons gelatine powder, dissolved in 4 tablespoons hot water

½ cup raspberry jam or 150 g

Preparation

Combine biscuit crumbs, butter and sugar. Rub the ingredients using fingertips. Press the biscuits mixture over the base of 24cm loose bottom cake pan then place in the fridge.

Meanwhile, beat cream cheese, sugar,NESTLÉ® Cream , vanilla, lemon zest and lemon juice in an electrical beater until mixture becomes smooth. Add the liquid cream to the cheese mixture and whip for 4-5 minutes or until mixture is almost stiff.

Add the dissolved gelatin over the mixture with constant stirring until is well combined then pour over the prepared base and spread evenly. Place in the fridge for 3 hours or until cheese filling is firm and easy to slice.

Spread raspberry jam over the top. Slice and serve.