Julia's Raspberry Cheesecake
Indulge in this refreshing and fruity cheesecake, boasting a velvety smooth texture and a delightful raspberry twist. With a light and crumbly base to complement the creamy filling, each bite offers the perfect combination of sweet and tangy flavors. Prepare in advance and let it set, allowing the flavors to meld together, resulting in a dessert that will surely impress your guests.
— Constant Cookbook
Ingredients
- For the cheese:
- 250g tub of virtually fat free cottage cheese (eg Langley Farm from Asda)
- 500g tub of Total 2% (from Asda - Tesco don't have it - you can use 0% for less calories but not as creamy)
- 28g cornflour
- 2 level tsp Canderel or similar
- 1 sachet Hartley's raspberry sugar free jelly
- 300g fresh raspberries
- For the crumb base:
- 2 McVities Digestive Lights (from new range 'lowest ever saturated fat)
- 4 McVities Rich Tea Lights (from new range 'lowest ever saturated fat)
- 28g Bran Flakes (for the same calories you can have 3 extra rich tea biscuits but not as healthy)
Instructions
- blend the cottage cheese first until smooth and add the cornflour, the canderel and the Total 2%.
- dissolve the jelly in 100ml boiled water - you can put in microwave for 20 seconds if it stops dissolving. When dissoved add another 50ml cold water.
- pour jelly into cheese mixture and blend carefully - can be splashy
- for the base grind the biscuits and bran flakes and lay in the bottom of the cheesecake dish(es). Press down gently.
- spoon the mixture carefully on top of the biscuits and then gently put on the raspberries pressing each one in slightly. Chill for at least 2 hours preferably overnight.
Yield
Serves 8
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