Lemon & Raspberry No-bake Cheesecake
Line a 23cm cake tin with baking paper. In a medium bowl, mix the crushed biscuits with the melted butter. Add the biscuit mix to the cake tin, and press the mixture to form an even layer in the bottom of the pan.
Add the softened cream cheese to a large bowl. Using an electric beater, mix until completely smooth, scraping down the sides of the bowl occasionally. Add the condensed milk half a can at a time, whisking between additions. Add the lemon juice and zest, and whisk to combine. Pour into the cake tin, and place in the fridge for 2 hours.
In a small bowl, add the gelatin and 2 tablespoons of boiling water. Stir to dissolve the gelatin, before adding the Beerenberg Raspberry Jam. Pour the jam mix on top of the cheesecake, and place in the fridge for another 2 hours to set. Top with fresh raspberries to serve.