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Lemon & Raspberry cheesecake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
300 g digestives
150 g unsalted butter (melted)
500-600 g full-fat cream cheese
100 g icing sugar
300 ml double cream
Juice of 2 lemons
300 g raspberries
Directions:
Directions:
1: Blitz your biscuits in a food processor to a fine crumb - alternatively, bash them in a bowl with the end of a rolling pin to a fine crumb.

2: Add your melted butter to the biscuits, and mix together until combined well.

3: Press the biscuit mixture into the bottom of a 20cm/8" deep springform tin and leave to the side for now.

4: Add your cream cheese and icing sugar to a bowl, and whisk until smooth.

5: Add in your double cream, and whisk again until it’s thickening.

6: Add in your lemon juice, and continue to whisk the mixture until it's really thick. It shouldn't take too long!

7:Add in your raspberries, and fold the mixture to combine.

Spread the mixture over the biscuit base, and refrigerate for 5-6 hours, or preferably over night.
Number Of Servings:
Number Of Servings:
12

 

 

 

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