Here is Chef Jeenas Raspberry Cheese cake Recipe.
If you want a creamy indulgent treat that takes only minutes to make then Chefs raspberry cheese cake recipe for you!
This raspberry cheese cake recipe does not need to be cooked and needs very little washing up afterwards (which is always great).
You can whip up Chefs cheese cake in the morning and it will set in the fridge for that same evening.
Chef Jeena uses Ritz biscuits in this recipe and added no butter to the base as Chef did not want a rich biscuit base, this cheese cake recipe has a crumbly base with a soft texture that has an almost savoury taste which compliments the sweet vanilla creamed cheese beautifully.
If you want more of a biscuit base just add more melted butter to the biscuit base mixture.
If you can not use Ritz biscuits then ginger or malted milk biscuits are a good alternative. 
300g Low Fat Cream Cheese
15-18 Ritz Biscuits
1 Tin of Raspberries or Fresh Raspberries if available.
2 heaped Tbsp Powdered Sugar
1 tsp Vanilla Essence
Place in a dish evenly.
If you want less of a soft texture base you can melt 1-2 tsp of butter into the crushed Ritz biscuits and leave for 5-10 minutes.
Gently spoon the cheese cake mixture onto the crushed ritz biscuits and spread evenly.
Drain off tinned raspberries - place across the top of your cheese cake.
Cover with plastic wrap and place in the fridge -it is good to make this cheesecake recipe the night before eating.
You could make this cheese cake in the morning so it is ready for the evening.
Why not check out some of Chef Jeenas other sweet recipes
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