Raspberry Cheesecake
Ingredients
- 500g Packet of digestive biscuits
- Pecan nuts
- 3 tablespoons Maple Syrup
- tray of fresh Raspberries
- 250g Butter
- Crunchy oat cereal (I use Jordans Oat Crunch with real dried raspberries)
- Fresh whipping cream
- Block of Raspberry jelly
- 1 block of Philadelphia or similar cream cheese
- 150g Sugar
- 100g milk
Method
Place biscuits in a strong plastic bag and 'tenderise' with a rolling pin or wooden mallet until powdered. Place in a bowl with heavily crushed pecan nuts. Add maple syrup. Melt butter in a small saucepan or microwave and pour over crumbled mixture. Mix well with a wooden spoon and then press heavily into a loose bottomed cake tin. Place in the fridge to cool and harden for a while.
Next, make jelly up to 150g of water and leave to cool. Put cream cheese in a bowl and beat until smooth. Add cooled jelly, sugar and milk. Mix well then fold in whipped cream. Leave in the fridge to cool and set for an hour. Then sprinkle Oat crucn and raspberries ontop. Leave to set for another few hours.
Serve