Valentine's Raspberry Cheesecake recipe

Line the base of a 20cm (8in) round loose-bottomed sandwich tin with baking paper. Place the digestive biscuits in a food bag and crush them with a rolling pin (or you can do this in a food processor). Melt the butter in a saucepan and stir in the crushed biscuits. Press into the tin and leave in the fridge to chill.

Break the jelly into pieces. Then, in a heatproof jug, put the jelly in 100ml (31/2fl oz) boiling water, and stir until it has dissolved. Whisk the evaporated milk in a large bowl until it is light and fluffy and has doubled in volume. Whisk in the cream cheese until the mixture is smooth, then whisk in the jelly.

Roughly chop the raspberries and stir into the mixture. Pour the mixture over the biscuit base and leave in the fridge to chill for two hours. Decorate with the extra raspberries and serve. You can add other berries or sweets if you wish.