Fresh raspberry cheesecake topped with fresh mixed berries in a crumbled biscuit crust.
Ingredients
Method
1.Combine 250g biscuit crumbs with 125g melted butter. Press mix into the base and sides of a greased 20cm springform pan. Dissolve an 85g sachet raspberry jelly in 1 cup boiling water and cool. Beat 250g cream cheese with 1½ cups thickened cream until smooth. Beat in cooled jelly and fold in ½ cup defrosted raspberries. Pour mixture over the biscuit base. Chill until set. Serve 
with extra berries, if desired.
