Perfect Raspberry Cheesecake


Serves 8

100g Scotty Brand raspberries



75g unsalted butter

150g digestive biscuits

135g pack of raspberry flavour jelly

200ml evaporated milk, chilled

200g soft cream cheese

A few Scotty Brand raspberries for decoration

Print Recipe


  1. Line the base of a 20cm round loose-bottomed sandwich tin with baking paper.
  2. Place the biscuits in a food bag and crush with a rolling pin.
  3. Melt the butter in a saucepan and stir in the crushed biscuits. Press into the tin and chill.
  4. Break the jelly into pieces. Then, in a heat-proof jug, put the jelly in 100ml boiling water, stir until dissolved.
  5. In a large bowl, whisk the milk until light and fluffy and doubled in volume. Whisk in the cream cheese, until the mixture is smooth. Whisk in the jelly.
  6. Roughly chop the raspberries and stir into the mixture. Pour over the biscuit base and leave to chill for 2 hours serve decorated with extra raspberries.
  7. If you are feeling extra-indulgent, add a swirl of cream whipped with crushed raspberries!