Jellied Raspberry Cheesecake


serves 8
1 large or 2 small jam-filled Swiss rolls, thinly sliced

for the filling

1 packet raspberry jelly
225 g full fat soft cheese
2 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt double or whipping cream


This cheesecake looks very attractive just with its simple jelly topping. However, it can also be decorated with whipped cream and fresh or frozen raspberries.

1. Line the bottom and sides of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin with the Swiss roll slices.

2. If the tin has been greased well the Swiss roll slices should stand quite easily around the sides.

3. To make the filling, cut the jelly tablet into small pieces with kitchen scissors.

4. Put the jelly into a bowl and add 150 ml (1/4 pint) boiling water. Stir until completely melted, then allow to cool.

5. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g/2 oz of the caster sugar, the cream and all but 3 x 15 ml spoons/3 tablespoons of the melted jelly.

6. Leave on one side until the mixture is on the point of setting.

7. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.

8. Fold lightly but thoroughly into the cheese mixture.

9. Spoon the mixture into the prepared tin and shake the tin gently to level the surface.

10. Chill for 1 hour or until the filling is set.

12. Mix the reserved, now set jelly with 3 x 15 ml spoons/ 3 tablespoons boiling water and stir until liquid. Allow to cool, then spoon evenly over the top of the set cheesecake.

13. Chill for a further 2-3 hours.

14. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.

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