Raspberry Cheesecake


1 x 135g pack of Chivers Raspberry Jelly

200ml Boiling Water (*updated*)

2 punnets of fresh Raspberries

200g Butter, melted

400g Digestive Biscuits – crumbed

560g Cream Cheese

320ml Whipping Cream

Optional – Raspberry syrup or coulis to decorate


  1. Stir the biscuit crumbs into the melted butter and press firmly into the base of 23cm spring form tin.
  2. Dissolve the pack of Chivers Raspberry jelly in the boiling water, then add the Raspberries. Allowing the jelly to cool until on the point of setting.
  3. With the cream cheese in a separate bowl, gradually whisk in the cooled jelly and raspberries and set aside.
  4. Prepare the whipped the cream until it holds it’s shape and then gently fold in the cooled jelly and cream cheese mixture.
  5. When combined, pour the mix over the crumb base and allow to chill in the fridge for 2-3 hours until set.
  6. Remove from the tin and decorate before serving.


Raspberry Cheesecake