Raspberry Cheesecake

Raspberry Cheesecake

It really is childsplay making this dessert, as proved by our son Will who produced this at school in his cookery lesson.
ServesPrep / Cooking TimeDifficulty
6 1 hour plus cooling 1

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!



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


  • 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.
  • 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.
  • 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.
  • 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.
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