For the biscuit base
- 120g butter
- 250g ginger nut biscuits, finely crushed
For the cheesecake
- 1 sachet (11.5g) raspberry or strawberry sugar-free jelly crystals
- 200ml boiling water
- Juice and finely grated zest of 1 lemon
- 500g medium fat soft cheese
- 70g caster sugar
- 200ml double cream
- 225g raspberries, halved
- Pared zest of 1 lemon, thinly shredded
- 2 tbsp water
- 1 tbsp caster sugar
- Freeze-dried raspberry pieces (optional)
- Line the base of the traybake tin with a double thickness of baking parchment, making sure there is plenty of overhang on the two short sides. This will help you to remove the bars later.
- Melt the butter in a medium saucepan over a low heat, taking care that it doesn’t get too hot. Remove from the heat and stir in the biscuit crumbs until thoroughly coated. Tip them into the tin, spread out evenly and press down firmly. Chill for 20-30 minutes.
- Meanwhile, dissolve the jelly crystals in the boiling water. Add the lemon juice and leave until cool.
- Beat the soft cheese, lemon zest and sugar together in a large bowl. In a separate bowl, whip the cream until it holds its shape. Fold this into the cheese mixture with most of the raspberries, reserving some for decoration. Add the cooled jelly, stirring it in thoroughly. Pour over the biscuit base and chill until set – about 2 hours.
- About 30 minutes before serving, transfer to the freezer to chill until semi-frozen (but not completely). To serve, slice lengthways down the centre, then into 12 bars.
- For the decoration, put the shredded lemon zest into a frying pan or saucepan with the water and sugar. Heat until the sugar has evaporated and the lemon zest is lightly caramelised (avoid stirring, or the zest will clump together). When cool, arrange on the cheesecake bars with the reserved raspberries. Sprinkle with freeze-dried raspberry pieces, if using.
Tip: If you like, return some of the bars to the freezer in a freezer box to enjoy another time. They will keep for up to 3 months.