# Ingredient list:
→ Biscuit crust
01 - 7 oz digestive biscuits or graham crackers, crushed (about 2 cups crumbs)
02 - 7 tbsp unsalted butter, melted
→ Cheesecake filling
03 - 14 oz cream cheese, softened
04 - 6 3/4 fl oz heavy (double) cream, cold (approximately 3/4 cup plus 2 tbsp)
05 - 3/4 cup plus 2 tbsp confectioners' (powdered) sugar
06 - 1 tsp pure vanilla extract
07 - 1 tbsp fresh lemon juice
→ Raspberry coulis
08 - 2 cups fresh or thawed raspberries
09 - 1/3 cup granulated sugar
10 - 1 tbsp fresh lemon juice
# Step-by-step guide:
01 - Process the biscuits to fine crumbs or place in a sealed bag and crush with a rolling pin. Combine crumbs with melted butter until evenly moistened. Press the mixture firmly and evenly into the base of an 8-inch springform pan lined with parchment. Refrigerate to firm for 20 minutes.
02 - Using an electric mixer, beat the softened cream cheese until smooth and free of lumps. Add the confectioners' sugar, vanilla and lemon juice and mix until homogeneous. In a separate chilled bowl, whip the heavy cream to soft peaks, then fold it gently into the cream cheese mixture until fully incorporated and airy.
03 - Pour the filling over the chilled biscuit base and smooth the surface with an offset spatula. Cover tightly and refrigerate for at least 6 hours, preferably overnight, until firmly set.
04 - Combine raspberries, granulated sugar and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the fruit breaks down and the mixture is glossy, about 5–7 minutes. Remove from heat, press through a fine-mesh sieve to remove seeds, and cool to room temperature.
05 - Run a thin knife around the pan sides, unlock the springform and transfer the cheesecake to a serving plate. Spoon or drizzle the cooled coulis over the surface and garnish with extra fresh raspberries if desired. Slice with a warm, dry knife for clean portions.
