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
150 ml double cream
2 tbsp icing sugar
Freeze dried raspberries
Grams – Ounces
For the Biscuit Base
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.
Add your melted butter to the biscuits, and mix together until combined well.
Press the biscuit mixture into the bottom of a 20cm/8″ deep springform tin and leave to the side for now.
For the Cheesecake Filling
Add your cream cheese and icing sugar to a bowl, and whisk until smooth. I use my Kitchenaid stand mixer!
Add in your double cream, and whisk again until its thickening.
Add in your lemon juice, and continue to whisk the mixture until it’s really thick. It shouldn’t take too long!
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.
For the Decoration
Whisk together your double cream and icing sugar, and pipe onto your cheesecake using your favourite piping tip!
Add some fresh raspberries to each swirl, and sprinkle the cheesecake with lemon zest, and freeze dried raspberries.