Raspberry & rose jelly cheesecake

Serves 8-12 Prep 10 mins plus chilling Cook 10 mins

butter, for greasing 250g plain digestive biscuits, crushed 100g unsalted butter, melted 1 x 135g pack raspberry jelly, cut into chunks ¼ x 410g can evaporated milk 200g soft cream cheese 2 tsp rose essence a handful of fresh raspberries a few clean rose petals, to decorate

1 Heavily grease the base and sides of a 20cm spring form tin. 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.

2 Dissolve the jelly in 100ml boiling water and set aside.

3 In another bowl, whisk the evaporated milk until thickened and then whisk in the soft cheese until thick and creamy.

4 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 hrs until firm. To decorate, place some rose petals around the rim of the cake and top with an upside-down raspberry.