I first made this cheesecake for my family when I was a teenager. It started off as a lime jelly cheesecake, then slowly progressed into first a chocolate orange cheesecake and finally the more refined raspberry and rose jelly cheesecake. This is a cheesecake like no other. If you’re looking for a classic American, thick paste of a cheesecake, then I’m afraid this isn’t that. But trust me, it’s something much, much better.
- butter, for greasing
- 250g plain digestive biscuits, crushed
- 100g unsalted butter, melted
- 1 x 135g pack Hartley’s raspberry jelly cut into chunks
- 1/4 x 410g can evaporated milk
- 200g soft cream cheese
- 2 tsp rose essence
- a handful of fresh raspberries and a few clean rose petals to decorate
- Heavily grease the base and sides of a 20cm spring form tin.
- In a bowl, mix together the crushed biscuits and the melted butter and press evenly into the bottom of the tin. Pop in the fridge to set.
- Dissolve the jelly in 100ml boiling water and set aside.
- In another bowl, whisk the evaporated milk until thickened and then whisk in the soft cheese until thick and creamy..
- Add the rose essence to the jelly mixture and then fold into the whisked evaporated milk and cheese. Pour over the digestive base and refrigerate for at least 2 hours until firm.
- To decorate, place some rose petals around the rim of the cake and top with an upside-down raspberry.
Recipe taken from Milly’s Real Food by Nicola ‘Milly’ Millbank is published by HQ, HarperCollins.