Pink & Perfect Raspberry Cheesecake

This simple to make, no cook cheesecake makes an impressive addition to any meal.

Line the bottom of a 23cm springform cake tin with greaseproof paper. Put the biscuits into a food processor and whizz into crumbs. Pour in the melted butter and whizz again then tip into the cake tin. Use the bottom of a glass or back of a spoon to press down evenly then refrigerate to set.

Put the raspberries into a pan with half of the icing sugar and heat. Stir and mash the berries until they break down, leave to bubble for 2-3 minutes until the mixture is very juicy. Allow to cool for a few minutes then sieve into a bowl. Take a few minutes to use a flexible spatula or wide spoon to push as much of the fruit puree as possible through the sieve, leaving only the seeds.

Follow the pack instructions to make up enough gelatine to set 1pt of liquid. Add ½ of this to the raspberry puree, mix well and set aside to cool.

With an electric whisk, beat the cream cheese in a mixing bowl. Add the cream and remaining icing sugar and whip until it’s very thick and holds its shape. Add the remaining gelatine and beat again until fully incorporated.

To make the layers divide the cheesecake filling into 3 bowls. Add 2 tbsp of raspberry to the first bowl, 6 tbsp to the second bowl and the remainder to the third. Whisk each bowl to combine.

Spoon the palest mixture over the biscuit base and spread to the edges. Carefully spoon the next palest filling over the top and spread to the edges then finish with the darkest. Return to the fridge for 3 - 4 hours until set.

To serve, carefully remove the cake tin, use a pallet knife to separate the greaseproof paper from the base and to smooth the sides. Slide onto a serving plate and top with extra raspberries, whipped cream and decorations.