RASPBERRY AND CHOCOLATE CHEESECAKE

Indulge your senses with this Romany Cream and raspberry duo. This will make an ideal summer dessert or afternoon treat.

Not a fan of raspberry? Substitute the raspberry jelly with your favourite jelly flavour

Crust:

200 g Romany Creams, finely crushed

100 ml melted butter

Mix the crushed biscuits and butter together. Spray a springform pan with Cook ‘n Bake Original Non-stick Spray. Use the back of a spoon and press the biscuit mixture firmly into the base of the pan and bring it slightly up the sides.

Filling:

1 x 80 g packet jelly (Try our Checkers Housebrand or Happy Hippo Jelly)

125 m boiling water

250 g creamed smooth cottage cheese

125 ml chilled evaporated milk

Prepare the jelly with the boiling water. Stir until all the crystals have dissolved. Leave to cool. Beat into the creamed cottage cheese. Beat the evaporated milk until thick and double in volume. Add the jelly mixture in a thin stream while beating continuously. Pour into the prepared crust and refrigerate until set.

To decorate:

• Chocolate shavings &

• Berries of your choice for the topping