Lemon and Raspberry Cheesecake

Ingredients:

Biscuit Base:

300g digestive biscuits

150g unsalted butter, melted

Cheesecake Filling:

600g of cream cheese

100g icing sugar

300ml double cream

Juice of 2 lemons

300g fresh raspberries

Decoration:

150ml double cream

2 tbsp icing sugar

More fresh raspberries

Lemon zest

Freeze dried raspberries

Instructions:

Biscuit base:

• Blitz the biscuits into fine crumbs using a food processor.
• Add the melted butter and mix together well.
• Press the mix into a 20cm springform tin and leave to one side.

Cheesecake filling:

• Add the cream cheese and icing sugar to a big bowl and whisk until smooth.
• Add in the cream and whisk until it starts thickening.
• Add in the lemon juice and continue whisking until it is very thick.
• Add in the 300g of raspberries and fold into the mix, smooshing the raspberries against the sides of the bowl as you work.
• Spread the mix over the biscuit base and refrigerate overnight.

Decoration:

• Whisk together the 150ml of cream and 2 tbsp icing sugar and pipe little swirls of cream around the edge of the cheesecake.
• Top the swirls with a fresh raspberry on each.
• Sprinkle the cheesecake with lemon zest and freeze dried raspberries.
• Serve and enjoy!