Raspberry & Rose Cheesecake | sheerluxe.com
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Prep Time: 25 Minutes | Setting Time: 2 Hours 

Serves 8-12

This is a cheesecake like no other. If you're wanting a treat to serve up this weekend, this refined raspberry and rose flavoured dessert will have everyone asking for an extra slice.


  • Butter, for greasing
  • 250g of plain digestive biscuits, crushed
  • 100g of unsalted butter, melted
  • 1 x 135g pack of Hartley’s raspberry jelly cut into chunks
  • 1/4 x 410g can of evaporated milk
  • 200g of soft cream cheese
  • 2 tsp of rose essence
  • A handful of fresh raspberries and a few clean rose petals to decorate


  1. Heavily grease the base and sides of a 20cm spring form tin.
  2. In a bowl, mix together the crushed biscuits and the melted butter and press evenly into the bottom of the tin. Pop in the fridge to set.
  3. Dissolve the jelly in 100ml boiling water and set aside.
  4. In another bowl, whisk the evaporated milk until thickened and then whisk in the soft cheese until thick and creamy.
  5. Add the rose essence to the jelly mixture and then fold into the whisked evaporated milk and cheese. Pour over the digestive base and refrigerate for at least 2 hours until firm.
  6. To decorate, place some rose petals around the rim of the cake and top with an upside-down raspberry.

Recipe courtesy of Milly’s Real Food by Nicola ‘Milly’ Millbank (HarperCollins, £20)

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