Difficulty | Serves 12 | Book 3
Method
- Base: Add milk to melted margarine.
- Crush biscuits in a food processor, then add milk mix and blend together.
- Press biscuit mix over base of a spring-based cake tin (22cm) that has been coated with cooking spray. Use the palms of your hand to flatten. Refrigerate.
- Filling: Clean food processor bowl and blade then add cottage cheese and blend until very smooth, add cream cheese and blend.
- Slowly pour sugar in and mix until dissolved. Add essence and 1 cup of frozen raspberries, blend well (leave remaining raspberries for topping).
- Combine jelly and gelatine in boiling water until dissolved, pour into blender, once ingredients are thoroughly mixed pour over biscuit base and refrigerate until set.
- Topping: Once filling has set combine the remaining raspberries, water, sugar and gelatine in a small saucepan. Once boiled leave to cool slightly before gently pouring over filling. Refrigerate until set.
NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people
Suitable to be frozen.
Dietitian's tip
Cheesecake can be enjoyed on special occasions. This one has added fruit making it a healthier option.