- Prep:
- 20 min + chilling
- Serves:
- 8
Ingredients
Base
- 125g plain sweet biscuits
- 40g butter, melted
Filling
- 400ml thickened cream
- 2 sachets Queen Jel-it-in
- 500g cream cheese, room temperature
- 2/3 cup sugar
- 1 tsp Queen Vanilla Bean Paste
Coulis
- 300g frozen raspberries
- 1/4 cup caster sugar
- 1/4 cup water
- 1 tbsp lemon juice
Method - Base
-
Step 1
Grease a 20cm cake tin or use 8 x 220ml jars.
-
Step 2
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
-
Step 1
Combine cream cheese, sugar and Vanilla Bean Paste in a food processor until smooth and creamy.
-
Step 2
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.
-
Step 3
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
-
Step 1
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.
Recipe Notes:
Stored in an airtight container, Cheesecake will keep up to 3 days in the fridge.
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