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Raspberry and Biscuit Cheesecake

Name: Raspberry and Biscuit Cheesecake
Prep time: 15 min
Cook time: 5 min
Ingredients: 60 g Rich Tea biscuits; 150 g curd cheese; 200 ml cream; 2 tbsp icing sugar; vanilla extract; 1 tbsp lemon juice; 200 g raspberries; 3-4 tbsp water

4 people

40 min

This cheesecake is a family favourite, and it is easy to make gluten free at home. In addition, it has got a little fruit added to brighten it up!

Cook

Preparation

in 15 minutes

Cooking

in 5 minutes

Cooling

in 20 minutes

Whip the cream and mix with the cream cheese, 1 tbsp. of icing sugar and vanilla extract and lemon juice to taste.
Put the raspberries in a saucepan, add the water and 1 tbsp. of icing sugar and cook on the hob. Take off the heat and leave to cool.
Break up the biscuits.
When the raspberries have cooled, layer them into glasses starting with the curd cheese, then the raspberries and then broken biscuits.
Keep in the fridge until serving.

Ingredients

Rich Tea biscuits

150

curd cheese

200

cream

tbsp

icing sugar

vanilla extract

tbsp

lemon juice

200