Raspberry & Vanilla Philly Cheesecake

  • Ingredients for 6
  • 100 g Light Digestive Biscuits, crushed
  • 25 g Reduced Fat Spread, melted
  • 200 g Philadelphia Original
  • 1 tsp Vanilla Extract
  • 30 g Icing Sugar
  • 50 ml Soured Cream
  • 180 g Fresh Raspberries

1. Arrange 6x7cm ring moulds on a flat baking tray. 2. Stir the biscuit crumbs into the melted fat and divide into the ring moulds, pressing firmly into the bases. Chill while preparing the filling. 3. Beat together the Philly, vanilla and sugar. Then stir in the soured cream. Spoon the mixture over the biscuit bases and smooth the surfaces. Chill for at least an hour. 4. Just before serving remove the ring moulds and decorate with some raspberries.