Easy peasy cheesecake recipe
What do I make for the in-laws when we’ve invited them for dinner for the first time ever? I love my in-laws so I am surprised it has taken us two and half years to have them round for dinner. I’m a bit embarrassed actually but in my defence my mum-in-law loves to cook for her family and we tend to flock to their house regularly.
I decided to play it safe. I made homemade lasagna and potato wedges with a side salad and coleslaw. For dessert I returned to an old favourite – raspberry ruffle cheesecake. Yum Yum.
What you need for the cheesecake base:
200g digestive biscuits, crushed
Handful of chopped nuts (optional)
100g butter, melted
What you need for the filling:
200g cream cheese
250ml whipping cream (I use Elmlea)
100g caster sugar
3 bars of raspberry ruffle
2 cubes raspberry jelly
1 bar of raspberry ruffle
1. Whiz the digestive biscuits and nuts in a blender or bash them to smithereens in a plastic bag using a rolling pin.
2. Melt butter in a pan over a medium heat and then add the crushed biscuits to this.
3. Add the biscuit base to a cake tin (ideally one with a removeable bottom) and smooth the contents evenly.
4. In a large bowl whip together the cream cheese and sugar. Crumble the raspberry ruffle bars into this mix.
5. Whip the cream in another bowl.
6. Melt cubes of jelly in 1 tablespoon of boiling water in a pan over a medium heat. Add jelly to ruffle/cheese/sugar mix.
7. Fold in whipped cream to the mix and pour it over the biscuit base.
8. Crumble a raspberry ruffle bar over the cheesecake for that finishing touch.
My two course dinner went down a treat and I know it was a nice change for us to spoil them.
Do you like to cook for guests? What is your favourite thing to make?