Raspberry Ruffle Cheesecake Recipe at MyDish

Raspberry Ruffle Cheesecake

4 stars based on 15 reviews Rate this Recipe

Method

  • Leave ice cream out to soften.

  • Crush biscuits with potato masher in bowl.
  • Melt butter.
  • Add butter to biscuits until you get your desired mix.
  • Push biscuit mix into bottom of loose sided baking tin.
  • Put in fridge.

  • Whisk cream cheese and add double cream and whisk. Then add ice cream and whisk.
  • Gradually add sugar.
  • Melt jelly in half cup of boiling water. ( you may need to micro)
  • Add in Jelly and whisk. (this will give you color)

  • Put half the cheese cake mix in tin.
  • Add one of the crushed raspberry ruffles.
  • Put remaining cheesecake mix on top.

  • Use the other raspberry ruffle to decorate.

  • Put in fridge for 2-4 hours until set.
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    Comments Add your comment

    • I loved your receipe, of course i have made a couple of adjustments but only slight. I did not add the sugar as instructed i thought instead i would add a can of rasberrys, now this is just perfect. i am trying to perfect baileys cheesecake at the minute so here goes...

      by carrie66 on Sat Feb 6 2010   reply to this comment

    Ingredients

    • CHEESECAKE FILLING
    • 2-3 Raspberry ruffle bars
    • 1 Raspberry jelly
    • ½ ltr Raspberry ripple ice cream ( Vanilla would be fine)
    • tub Double cream
    • 300g tub philadelphia cream cheese- full fat
    • 150g Caster sugar

    By Views 13093  Added Fri Aug 14 2009


    I just got married this year and i have been trying to perfect cheesecake as its my hubbys favourite. I have tried lots of different recipes and this is one of his fav. Read More

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