Nan's Raspberry Cheesecake by Clean Kweens Dietitians

Ingredients

• 250g arrowroot biscuits
• 110g melted butter
• 300ml thickened cream
• 225g cream cheese
• 395g sweetened condensed milk
• 3 tsp gelatine powder
• 3 tbsp boiling water
• 1 lemon (juiced)
• 2 punnets raspberries

Instructions

1. Blend the biscuits in a food processor until they form a fine crumb.
2. Stir the melted butter into the biscuit crumbs until well combined.
3. Press the mixture firmly into the base and up the sides of a lined baking dish.
4. Whip the thickened cream until stiff peaks form and set aside.
5. In a separate bowl, blend the cream cheese until completely smooth.
6. Add the condensed milk to the cream cheese and blend until fully incorporated.
7. Gently and gradually fold the whipped cream into the cream cheese mixture
8. Dissolve the gelatine in the boiling water, then stir in the lemon juice.
9. Fold the gelatine mixture into the cheesecake batter
10. Gently stir in 1 1/2 punnets of raspberries.
11. Spread the mixture evenly over the prepared biscuit base.
12. Top with the remaining raspberries and refrigerate for at least 4 hours until set.