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Prepare The Raspberry Sauce
- In a small saucepan, gently heat 150g of raspberries and 25g of sugar until the sugar has dissolved and the raspberries begin to break up. Set aside to cool.
Prepare The Crumbly Base
- Pre-heat oven to 220°C (200°C for a fan oven), 425°F, Gas Mark 7.
- Empty the biscuit crumb sachet into a large mixing bowl, and stir in 50g of oats. Add 75g of softened butter and rub in with your fingertips until evenly mixed.
- Spread the crumb and oat mix onto a baking tray, or in an ovenproof dish, and bake for 15-20 minutes. Set aside to cool.
Prepare The Filling
- Before making the cheesecake filling, make sure your raspberry sauce and crumbly base are completely cooled.
- Empty the cheesecake mix into a medium sized bowl and add 100ml of double cream and 135ml of cold milk.
- Whisk for 2 minutes with an electric mixer until the mixture is thick and creamy. This will take longer with a hand whisk.
Build Your Dessert
- Add a layer of cooled crumbly base to the bottom of your serving dish, and then top with a layer of cheesecake mix.
- Next, add a layer of cooled raspberry sauce, and then top with a second layer of cheesecake mix.
- Finish the top of your dessert by decorating with whole raspberries.
- If not serving straight away, keep refrigerated and eat within 2 days.