Raspberry Jelly Cheesecake


1 x 135g pack of Chivers Raspberry Jelly

200ml Boiling Water

100g Butter, melted

250g Digestive Biscuits, crumbed

600g full-fat Cream Cheese

280ml Double Cream

100g icing sugar

1 vanilla pod

Decoration – selection of fresh berries & mint leaves


  1. Break the biscuit crumbs, this can be done by hand or place biscuits in a sandwich bag and bash with a rolling pin, mix biscuits into the melted butter and press firmly with the back of a spoon or the base of a glass into the base of 23cm spring form tin. Chill in the fridge for one hour to set base firmly.
  2. Remove seeds from vanilla pod by slicing in half lengthways, scrape out seeds using the back of a knife.
  3. Add cream cheese, icing sugar & vanilla pod seeds to a large mixing bowl, and beat with a kitchen whisk until thick and smooth. Once smooth, add cream and mix until combined. Spoon mixture onto biscuit base using a knife to smooth the top. Leave to set in the fridge overnight
  4. Dissolve the pack of Chivers Raspberry jelly in the boiling water. Allowing the jelly to cool.
  5. Gently poor cooled jelly on top of the cream mixture and carefully place back into the fridge to set for approximately two hours.
  6. Remove from the tin and decorate before serving.

Raspberry Jelly Cheesecake