- 20 min + chilling
- 125g plain sweet biscuits
- 40g butter, melted
- 300g frozen raspberries
- 1/4 cup caster sugar
- 1/4 cup water
- 1 tbsp lemon juice
Method - Base
Grease a 20cm cake tin or use 8 x 220ml jars.
In a food processor, process biscuits into fine crumbs, then add butter and mix until combined. Press into cake tin or jars and flatten with the back of a spoon.
Method - Filling
Combine cream cheese, sugar and Vanilla Bean Paste in a food processor until smooth and creamy.
Add cream and Jel-it-in to a small saucepan, stirring well to combine. Cook over a low heat, stirring constantly until mixture reaches boiling point.
With the food processor running, slowly add hot cream to cream cheese mixture and blend until combined. Working quickly, spoon mixture into jars or pour into cake tin. Chill for 2 hours.
Method - Coulis
In a small saucepan, combine water, sugar, lemon juice and raspberries over low heat and stir until sugar has dissolved and berries have softened. Puree with a stick blender or food processor until smooth then pour through a mesh strainer, pushing through raspberries. Pour over chilled cheesecake to serve.
Stored in an airtight container, Cheesecake will keep up to 3 days in the fridge.