Lemon and raspberry cheesecake!
Lemon Raspberry Cheesecake - A silky smooth lemon cheesecake with just the right tangy lemon flavor topped with a complementary sweet raspberry compote.
Ingredients
Biscuit Base
- 150 g Unsalted Butter/Stork (melted)
- 300 g Digestives
Cheesecake Filling
- 100 g Icing Sugar
- Juice of 2 Lemons
- 300 ml Double Cream
- 300 g Raspberries
- 500-600 g Full-Fat Cream Cheese
Decoration
- Lemon Zest
- Freeze Dried Raspberries
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- Fresh Raspberries
Instructions
For the biscuit base
First, blitz your cookies in a food processor into a fine crumb - otherwise, mash them in a bowl with the tip of a rolling pin to obtain a fine crumb.
Then, add your melted butter to the cookies and mix until everything is well combined.
Press the cookie mixture into the bottom of a 20 cm springform pan and leave on the side for the moment.
For the cheesecake topping
First, add your cream cheese and icing sugar to a bowl and whisk until smooth. I use my Kitchenaid stand mixer!
Then, add your double cream and whip again until it thickens.
Add your lemon juice and continue to whisk the mixture until it is really thick. It shouldn't take too long!
Add your raspberries and fold the mixture to mix well.
Spread the mixture on the cookie base and refrigerate for 5 to 6 hours, or preferably overnight.
For decoration
Whip together your double cream and icing sugar, and drop it on your cheesecake using your favorite piping tip!
Add a few fresh raspberries to each swirl and sprinkle the cheesecake with lemon zest and freeze-dried raspberries.
Happy Cooking Time.
Remarks
I recommend using this 8 "/ 20 cm springform pan for this cooking!
I buy my freeze-dried raspberries from Waitrose, Lakeland or Sainsburys!
I recommend using FULL FAT cream cheese because anything else probably means it won't harden. I use Philadelphia Original or Mascarpone!
I would not recommend using frozen raspberries, as they will thaw and produce liquid.
