This classic raspberry cheesecake is gelatine and egg free and contains a creamy filling with a hint of lemon. Topped with fresh plump raspberries.
7 people made this
For the cheesecake
250g digestive biscuits, crushed
100g butter, melted
250ml double cream
600g cream cheese, softened
85g icing sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
For the topping
2 tablespoons icing sugar
Method Prep:20min › Extra time:6hr setting › Ready in:6hr20min
For the cheesecake:
Line a 23cm springform cake tin with baking parchment. Combine the digestives and butter in a bowl and mix well. Press into the base of the prepared cake tin. Chill in the fridge while you prepare the filling.
In a large mixing bowl, whisk the double cream until light and fluffy, then mix in the cream cheese, sugar, vanilla extract and lemon zest. Remove the base from the fridge and spoon the filling over the base. Gently smooth the top of the cheesecake. Chill in the fridge for 6 hours or overnight.
For the topping:
Blend half of the raspberries in a food processor with the icing sugar then press through a sieve (add a little water to make a runnier consistency if necessary).
Remove the cheesecake from the fridge and carefully pop out of the cake tin and onto a serving plate. Arrange the remainder of the fresh raspberries on top of the cheesecake then pour over the raspberry sauce.