Mel and Mal's Raspberry Cheesecake

  • 150g digestive biscuits, crushed
  • 75g butter 200g cream cheese eg Philadelphia
  • 200ml double cream
  • 1 lemon
  • 50g icing or caster sugar
  • Fruit of your choice

It really is childsplay making this dessert, as proved by our son Will who produced this at school in his cookery lesson

You can use any fruit you like as a topping, whatever happens to be in season such as strawberries (slice them and arrange on the top, mandarins or berries. Let the kids decide and you will have a masterpiece!

Serves : 6        Prep/Cooking Time : 1 hr


Make the Base

Crush the biscuits in a plastic bag or between sheets of greaseproof paper

Melt the butter in a small saucepan, remove from the heat, then add the crushed biscuits and mix well.

Using a loose based 10" fluted flan tin, pile all the biscuit mix into the middle and spread around evenly, ensuring that it is pressed down firmly right up to the edges of the tin

Now for the Filling

Use the fine side of a grater to remove half of the rind from the lemon, then cut the lemon in half and squeeze out 2 tbsp of juice and set to one side.

Whisk the cream until stiff then add the lemon rind, juice, icing sugar and cream cheese and beat well until mixed thoroughly.

Add to the Biscuit Base

Carefully put the cream filling onto the biscuit base and spread around so that the top is completely flat using a palette knife

Pop in the fridge for around 30 mins to chill

Decorate and Serve

When you are ready to serve, remove from the fridge and decorate the top of the cheesecake with the fruit of your choice.

Dredge with a little icing sugar as you serve each individual piece

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES