Raspberry Lemon Cheesecake

Name: Raspberry Lemon Cheesecake
Prep time: 40 min
Cook time: 7 h
Total time: 7 h 40 min
Cuisine: American
Ingredients: 80g Unsalted butter; - 200g Digestive biscuits; - 20g dried raspberry freeze-dried; 500g Full-Fat Cream Cheese; - 100g icing sugar; - 300ml double cream; - 80ml lemon juice; - 300g raspberries; - 10g gelatine; - 3 tbsp water; 150ml double cream; - 4 tbsp icing sugar; - 100g Fresh raspberries; - Lemon slices; - Mint leaves

13 steps

Prep:40minCook:7h

Raspberry Lemon Cheesecake is a dessert that combines the flavors of raspberry and lemon in a creamy and rich cheesecake. It typically consists of a buttery biscuit base, a creamy and tangy filling made with cream cheese, lemon juice, and raspberries, and is often topped with fresh raspberries, lemon slices, and mint leaves for decoration.

Updated at: Fri, 16 Feb 2024 21:00:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1041.2 kcal (52%)

Total Fat82.3 g (118%)

Carbs63.2 g (24%)

Sugars37.2 g (41%)

Protein10 g (20%)

Sodium516.9 mg (26%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Base

Step 1

Add biscuits and frozen raspberries in a food processor.

Step 2

Blitz the mixture until it becomes a fine crumb.

Step 3

Add melted butter to the biscuit and raspberry mixture, and mix until well combined.

Step 4

Press the biscuit mixture into the bottom of a 7.5-inch deep springform tin and refrigerate for 30 minutes.

Filling

Step 5

In a bowl, add cream cheese and smooth it using a spatula. Make sure the cream cheese is at room temperature.

Step 6

Add icing sugar and double cream to the cream cheese, and whisk until it thickens and forms soft peaks.

Step 7

In a separate bowl, add gelatine and pour water over it. Let it bloom for 5 minutes, then microwave it for 30 seconds. Mix in the lemon juice to temper the gelatine.

Step 8

Add the gelatine mixture to the cream cheese mixture and continue to whisk until it becomes really thick.

Step 9

Fold in the raspberries to the cream cheese mixture until well combined.

Step 10

Spread the cream cheese mixture over the biscuit base, ensuring it is evenly distributed. Refrigerate for 7-8 hours or overnight.