RASPBERRY RUFFLE CHEESECAKE

Patsy

BASE

15 digestive biscuits

65 gms low fat butter

FILLING

380 gms cream cheese

65 gms Sukrin

150ml low fat double cream.

5 to 7 raspberry Ruffle bars chopped into tiny pieces.

1 pack of sugar free raspberry jelly crystals into the mix. Add according to taste.

I don't

Crush biscuits and add the melted butter mix well and press into tin. Then mix the cream cheese with Sukrin 1 Mix until cheese is soft and sugar well incorporated. In separate bowl mix 150ml low fat double cream. Get 5 to 7 raspberry Ruffle bars and chop into tiny pieces. Fold into the mixed cream. Take the other cream cheese bowl and mix 1 pack of raspberry jelly power into the mix. Add according to taste. It will change colour and taste. Once you are happy with it add the mixed cream with raspberry Ruffle pieces into this mixture. Fold in until well combined. Empty contents out onto biscuit base and leave in fridge to set for one hour.

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