Makes 8 small, or 1 large cheesecake.

Ingredients

• 1 packet of sweet short pastry
• 500g cream cheese
• ⅓ cup sugar
• ½ tsp vanilla essence
• 3 eggs
• 1 tbsp lemon juice
• 1 cup fresh or thawed raspberries
• ½ cup sugar
• ¼ cup water
• 1 scoop of Red Shot

Jelly Topping

• 100g raspberry coulis
• 3g gelatine
• 3 tsp warm water

Method

Raspberry Coulis

Heat all ingredients in a small pot, bring to the boil and then turn off.

Allow to cool and then pass through a fine sieve. Set aside.

Cheesecakes

Roll out sweet pastry onto a tray 5 mm thick and press in the small bottomless moulds or line a large 25cm tin with pastry and bake for 15 minutes at 150°C.

Soften cream cheese in the microwave for 20 secs. In a bowl mix cream cheese, sugar and vanilla until smooth, scraping the sides of the bowl. Add eggs one at a time and mix again until smooth.

Divide mixture between tins and swirl in 1 tbsp of raspberry coulis and bake at 100°C for 20 minutes and then rotate tray or tin and give a further 5 – 10 minutes.

Let cool completely and put in fridge.

Jelly Topping

Add gelatine to warm water and mix. Let sit for 5 minutes until firm.

Melt gelatine in microwave and mix into remaining raspberry coulis and let sit for 5 minutes.

Carefully spoon 1tbs on the top of each cooled cheesecake or pour over large cake and return to the fridge to set for an hour.