Raspberry Cheesecake

Ingredients

• First layer:
• 2 packs Digestive biscuits
• 2 tablespoons butter, at room temperature
• 1 tablespoon honey
• Second layer:
• 1 sachet raspberry jelly (gelatin substitute)
• 400 ml whipping cream
• 3 tablespoons powdered sugar
• 1/4 teaspoon vanilla
• 400 ml cream cheese
• 1 container qishta cream, for Western desserts
• Raspberries or cranberry jam

Method

1. Grind the biscuits well, then add the butter and honey and knead them together
2. Press the biscuit mixture into the bottom of the cheesecake pan.. you can use the base of a glass cup to press the biscuits down well
3. Set the pan aside, then start making the second layer
4. Dissolve the jelly in half a cup of hot water, then let it cool well to room temperature
5. In an electric mixer, whip the whipping cream with the powdered sugar and vanilla.. when the cream forms, add the cream cheese, the cooled dissolved jelly, and the qishta cream, and continue whipping
6. Spread the cream cheese mixture over the biscuit layer, smoothing the surface with a spatula or spoon
7. Place cling film over this layer, then put the pan in the freezer for 3 hours
   Timers: 180 min
8. After the time has passed.. remove the cling film to find that the cake surface is neatly even, then spread the jam on top and serve the raspberry cheesecake immediately
9. Raspberry Cheesecake from our friend at Who’s Cooking Today
10. Also from Nelly, here is how to make raisins
11. Top layer: