Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Make up the jelly following pack instructions, but only use 300ml water in total. Pour into a shallow 20cm x 15cm container. Put in the fridge to set.
Put the custard powder in a non-stick pan and stir in the sugar and 150ml of the cream until smooth. Gradually stir in the rest of the cream until smooth then gently heat until simmering, stirring all the time. It will thicken quite quickly so keep an eye on it and keep stirring. As soon as it thickens, beat well then take off the heat and tip into a bowl. Cover the surface with a sheet of wax paper or baking paper to stop a skin forming, and cool.
Use the swiss roll slices to neatly line the edge of a 23cm springform cake tin. Once you’ve gone all the way around the edge use the rest of the swiss roll to fill the base.
Toss together the raspberries, sherry and 3 tbsp of the icing sugar, then spoon over the base. Chill while you make the cheesecake filling.
Break up the custard with a fork (it will be really thick and set by this stage) then gradually beat in the soft cheese with electric beaters. It will look a little separated at first but keep beating until you have a smooth, uniform colour and texture. Beat in the remaining 2 tbsp of icing sugar and the vanilla extract. Spoon the mixture into the tin. It should fill the cavity then cover the top of the swiss roll slices and fill the tin. Chill overnight.
To make the topping, whizz 100g of the raspberries with 1 tbsp icing sugar in a food processor then strain to make a sauce. Softly whip the double cream with the remaining 2 tbsp icing sugar, the sherry and vanilla.
Turn out the jelly and cut into cubes.
Loosen the tin from around the cheesecake and remove onto a plate. Dollop the cream on top of the cheesecake and pile up with jelly cubes, sauce and raspberries.