Quick Upside-down Cheesecake – RECEPT

Makes: 3-4
Calories: 412
Fat: 33g, saturated: 20g 

FOR THE CRUMBLE:

–       30g butter, melted

–       50g digestive biscuits, finely crushed

FOR THE RASPBERRY LAYER:

–       200-250g raspberries

–       2 level tablespoons icing sugar

FOR THE CHEESE LAYER:

–       200g full-fat cream cheese

–       finely zested rind and juice of one lemon

–       2 level teaspoons icing sugar

–       3-4 tablespoons milk

–       sprigs of mint, to decorate

–       baking sheet, lined with baking parchment

1. To make the crumble: Set the oven to 180C or Gas Mark 4. Stir the butter into crushed biscuits and spread out on the baking sheet. Bake for 5-10 minutes, or until the biscuits are starting to tinge a golden colour, then remove from the oven and leave to cool.

2. To make the raspberry layer: Reserve 3-4 raspberries for decoration, then crush half the remainder with the icing sugar and stir in the other half. Divide the mixture between serving glasses.

3. To make the cheese layer: Beat all the ingredients together, adding milk to give the desired consistency. Spoon on to raspberry mixture in the glasses. Sprinkle over the crunchy topping, decorate with the reserves raspberries and the mint.