For the base
- 180g digestive biscuits
- 70g butter, melted
For the cream cheese filling
- 300g philadelphia
- 200g double cream
- 50g sugar
- 250g raspberries
Smash the digestive biscuits in a bag and add the butter. Mix well and tip the mixture into a 20cm cake tin with a removable base. Smooth with the back of a spoon and chill for 20 minutes until set.
Whisk the philapdelphia with the cream and sugar until smooth. It will go lumpy but persist and you’ll end up with a perfectly smooth mixture.
Add the raspberries and beat gently with a wooden spoon until pink with flecks of fruit.
Spoon the raspberry mixture into the tin and smooth down. Chill for at least two hours, covered and decorate with raspberries if you like before cutting into slices and serving.