• 100 g digestives
  • 30 g unsalted English butter, melted
  • 100 g full-fat soft cheese
  • 100 ml sweetened condensed milk
  • Juice of 2 lemons
  • Zest of 1 orange
  • 125 ml fresh double cream
  • 150 g punnet fresh raspberries, washed
  • 1 tbsp icing sugar, to dust


  1. 1

    Grease and line a 15cm loose-bottomed cake tin with baking parchment. Whiz the biscuits in a food processor or crush with a rolling pin until they are fine crumbs, then mix with the melted butter. Pour into the tin and use the back of a spoon to press the mixture down evenly over the base. Put in the fridge to set while you make the filling.

  2. 2

    Put the soft cheese, condensed milk, lemon juice, orange zest and cream in a bowl. Beat together with an electric hand whisk until thickened. Pour into the tin over the biscuit base.

  3. 3

    Put 50g of the raspberries in a bowl and lightly crush with a fork. Spoon on top of the filling and, using a knife or a skewer, gently draw the crushed raspberries through the creamy cheesecake mix, creating a swirl effect. Chill in the fridge for 3-4 hours until set.

  4. 4

    Pile the remaining raspberries on top of the cheesecake, sift the icing sugar over the top and slice to serve.

Nutritional Details

Each serving provides
  • Energy 1444kj 345kcal 17%
  • Fat 25.5g 36%
  • Saturates 15.2g 76%
  • Sugars 14.9g 17%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1315kj/314kcal

Each serving provides

23.1g carbohydrate 2.2g fibre 4.6g protein

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