Celebration Cheesecake



Biscuit Crust

2 x 200 g packets Crisp Sweet Biscuits
125 g Butter, melted


30 g (50 ml) Gelatine
100 ml Warm Water
4 Eggs
250 g (1 ¼ cups) Huletts Castor Sugar
2 x 250 g tubs Cream Cheese OR Smooth Cottage Cheese
100 ml Raspberry Purée
250 ml tub Cream



Biscuit Crust

  1. Preheat the oven to 180°C. Lightly oil a 24 cm springform baking tin or deep flan tin. Crush the biscuits and mix with the melted butter. Press into base and sides of the tin. Bake for 10 minutes, then allow to cool.


  1. Mix the gelatine in the warm water.
  2. Beat the eggs and castor sugar together until light and creamy. Add the cream cheese and purée and mix well.
  3. Whip cream to form soft peaks and fold in gently.
  4. Pour the gelatine mixture down the side of the bowl into the cheese mixture and fold in without beating.
  5. Pour gently into the crust and chill until set.

Serving Suggestion: Serve with extra fruit purée and a display of fresh fruit.