Fresh raspberry and lemon cheesecake

• Stand mixer or electric mixer
• 20cm springform cake tin
• Saucepan
• Large bowl
• Wire whisk
• Baking paper

• Few fresh mint leaves

For the base

• 250g digestive biscuits, crushed
• 110g caster sugar
• 125g melted butter

For the cheesecake

• 400g cream cheese
• 300g condensed milk
• 220ml lemon juice
• 225ml single cream
• 350g fresh raspberries, washed
• 6 gelatine leaves

1. Grease and line with baking paper the bottom and sides of a 20cm springform cake tin.
2. Mix the butter, crush biscuits and sugar in a large bowl. Transfer to the cake tin and lightly press into the base. Place into the fridge to chill.
3. Soak gelatine leaves in the cold water.
4. Pour lemon juice into the saucepan and gently heat until it just boiling. Remove from the heat and mix through soaked gelatine. Set aside in warm place.
5. Meanwhile beat the cream cheese, condensed milk and cream in a large bowl until well combined. You can use an electric mixer or standing mixer.
6. Stir in warm lemon juice and lastly fold in the raspberries.
7. Spread the mixture evenly over the biscuit base. Cover with cling film and place in the fridge to cool and set for at least 3 hours.
8. Remove the cheesecake from the tin and cut into the 12 portions. Serve with fresh mint leaves and whipped cream or ice cream.

Categories:
Hassle-Free Sweet

Tags:
Condensed milk Cream cheese Fresh mint Fresh raspberries

Seasons:
Autumn Spring Sumer