Raspberry & Rose Jelly Cheesecake by Nicola Milly Millbank
I first made this cheesecake for my family when I was a teenager. It started off as a jelly lime cheesecake, then slowly progressed into first a chocolate orange cheesecake and finally the more refined raspberry and rose jelly cheesecake. This is a cheesecake like no other. If you’re looking for a classic American, thick paste of a cheesecake, then I’m afraid this isn’t that. But trust me, it’s something much, much better.
Butter, for greasing
250g plain digestive biscuits, crushed
100g unsalted butter, melted
135g pack Hartley’s raspberry jelly, cut into chunks
½ x 410g can evaporated milk
200g soft cream cheese
2 tsp rose essence
A handful of fresh raspberries and clean rose petals, to decorate
Heavily grease the base and sides of a 20cm spring form tin.
In a bowl, mix together the crushed biscuits and the melted butter and press evenly into the bottom of the tin. Pop in the fridge to set.
Dissolve the jelly in 100ml boiling water and set aside. In another bowl, whisk the evaporated milk until thickened and then whisk in the soft cheese until thick and creamy.
Add the rose essence to the jelly mixture and then fold into the whisked evaporated milk and cheese. Pour over the base and refrigerate for at least 2 hours until firm.
To decorate, place some rose petals around the rim of the cake and top with an upside down raspberry.