Raspberry cheesecake
This is from my grandma’s recipe but I have changed it a bit. All the kids love this recipe!
• 250g butter
• 1/2 cup sugar
• 2 cups Kellogg’s Cornflake crumbs
For the filling:
• 2 x 250g cream cheese, softened at room temperature.
• 2 x 400g can condensed milk
• 2/3 cup lemon juice
• 2 tsp vanilla essence
• Raspberries
1. Melt butter and sugar in a small saucepan over a low heat.
2. Stir until bubbles form around edges of pan. Remove from heat.
3. Add Cornflake crumbs and mix well.
4. Press mixture evenly into a 23cm pie plate. Chill.
5. Using electric beater, beat cream cheese until smooth.
6. Add condensed milk. Beat well.
7. Add lemon juice and vanilla essence.
8. When base is set, after a couple of hours, pour cream cheese mixture on base then place raspberries around the cheesecake then place in fridge for approximately 3 hours or until set.