About this recipe:Easy, to die for cheesecake. Everyone asks me to bring this dessert.
450g cream cheese
200g caster sugar
475ml double cream
4 (7 ounce) packages oval butter sandwich cookies with chocolate filling (eg Pepperidge Farm Milano)
1 (21 ounce) can raspberry pie filling
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Method Prep:15min › Extra time:4hr chilling › Ready in:4hr15min
In a large bowl, cream together cream cheese and sugar. Set aside. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
Line the bottom and sides of a 23cmspringform pan with cookies. Pour half of the cheese mixture over the cookies. Top with half the raspberry filling and spread evenly. Place another layer of cookies over raspberry and repeat cheese and raspberry layers. Chill in refrigerator 4 hours or overnight before unmoulding and serving.