Ingredients:
- 1 cup of heavy whipping cream
- 1 pack instant vanilla pudding powder
- 1 tsp of vanilla extract or vanilla paste
- 500 g of pot cheese, ricotta or farmers cheese
- 1/2 cup of butter
- 1/4 cup of icing sugar
- 300 g of fresh raspberries
- 1 pack of raspberry jelly powder
- 300 g tea biscuits
Instructions:
- Add the cheese to the food processor and process it for around a minute to get it creamy.
- Add instant vanilla pudding powder, icing sugar, vanilla paste, soft butter and heavy whipping cream. Process it for around a minute or until smooth.
- Line 8in by 8 in baking pan with an aluminium foil and line the bottom with tea biscuits.
- Transfer half of the cheese mixture on top of the biscuits and spread evennly.
- Line another layer of biscuits and cover with remaining cheese mixture. Spread evenly and keep in the refrigerator for around an hour to set a little bit.
- Half an hour after you placed your cheesecake in the fridge prepare the jello according to the package instructions. Keep string it from time to time to avoid lumps. After half an hour it should start thickening a bit and it is time to finish the cheesecake.
- Spread the raspberries gently and evenly on top of the cheesecake and then spoon the jello mixture over the raspberries.
- Use a pastry brush to get all the fruits shinny with a jello.
- Refrigerate for around two hours or until fully set.
- Remove from the pan and aluminium foil. Cut into portions and enjoy!
