Baking · Desert

Raspberry cheesecake 

This no bake cheesecake uses a tin of condensed milk to add sweetness which is balanced out nicely with the tart raspberries . The test of a good cheesecake is a light smooth creamy texture. This is achieved by not using too much gelatin.



200g pkt ginger biscuits , crushed

100g butter, melted


2x 500g thick cream cheese

385g tin of condensed milk

125ml fresh lemon juice

10ml gelatin soaked in 30ml cold water

250ml cream, whipped

Raspberry purée ( optional)


Crust: Combine the crushed biscuits with the melted butter and mix well. Press into the base of a 25cm springform cake tin. Refrigerate while you preparing the filling.

Filling: Beat the cream cheese until smooth. Add the condensed milk and beat. Add the lemon juice and rind and mix well. Once the gelatine mixture has been absorbed into the water, place in the microwave for 10 seconds to dissolve. With the mixer running pour in the gelatine. Fold in the whipped cream.  Fold in the raspberries. Spoon the mixture onto the base and smooth the top. Swirl some puree on the top if desired. Place in the fridge to set for a few hours or overnight. Remove from the tin and place onto a serving plate.


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