Ingredients
– 200 g digestive biscuits (crushed)
– 100 g unsalted butter (melted)
– 250 g cream cheese (softened)
– 500 ml thickened cream
– 100 g icing sugar
– 250 g raspberries (fresh or frozen)
– 2 tbsp lemon juice
– 1 tsp vanilla extract
– 200 g raspberry sauce (store-bought or homemade)
– Extra raspberries for decoration (optional)
Method
1. Start by preheating the oven to 180°C. Grease a round cake pan with some butter or line it with baking paper.
2. Mix the crushed digestive biscuits and melted butter together in a bowl until combined. Press this mixture firmly into the bottom of the prepared pan to form the base.
3. Beat the softened cream cheese and icing sugar together in a separate bowl until smooth and creamy. Then, add the thickened cream, lemon juice, and vanilla extract. Mix everything until well combined.
4. Gently fold in the raspberries, being careful not to crush them too much. Pour this cheesecake filling over the biscuit base in the pan.
5. Finally, spread the raspberry sauce on top of the cheesecake. Refrigerate it for at least 4 hours or until it is set. Before serving, you can add extra raspberries for decoration if you wish.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
freescience.info
chocolatebix.com
