Ingredients
For the base
250g plain sweet biscuit
125g butter
For the filling
1 jar marshmallow fluff (7.5ozs)
453g Cream Cheese (16ozs)
1 tsp vanilla
For Jelly
300 g Fresh Raspberries
30 g gelatine powder
1/2 cup cold water
37.50 g sugar
150 ml water
1/2 Tbsp lemon juice
some hot water to dissolve the gelatine
Method
I took half cup of cold water added the gelatine powder and mixed it and kept it to bloom for around 10 minutes. Then I added the raspberries into a pan, added the sugar and the water and lemon juice and kept it on the fire. then I added the bloomed gelartne and mixed it and
brought it to a boil, strained away the seeds and lined the base of another spring form pan of the same size and kept the jelly to set.
Method
To make the crust crush your biscuits either use a bag with a rolling pin and mash them or put the biscuits into a food processor and grind them. Melt the butter for around 20 seconds and mix the butter and ground biscuits together. Line the base of a spring form pan and add the crushed biscuits on top and spread with the bottom of a glass with either a glass bottle or tumbler. Put in the freezer till you make the cheese cake.
For the filling
Into your electric mixer add the cream cheese, marshmallow fluff and vanilla and beat till fluffy.
Take out your biscuit base and pour the beaten cheese cake on top and keep to set. This should take around 2 hours.
I filled half the fluff mixture onto the base, then I put the jelly base of raspberry on top of that and covered it with the balance part of the fluff. When slightly set I swirled it around with a chop stick so that the jelly and cheese cake blend a bit. That is why the cheese cake looks a bit pinkish colour and not white.
Then unmould onto a serving dish and either top with fresh fruit or puree or Chocolate sauce. It’s left to your imagination!!
This can be served with fresh raspberries and raspberry puree or with chocolate sauce.
I placed cut strawberries on top as a decoration. Unmould onto a dish.
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