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.
Notes
I recommend using this 8″/20cm springform tin for this bake!
I buy my freeze dried raspberries here or you can usually get them from Waitrose, Lakeland, or Sainsburys!
I recommend using FULL FAT cream cheese, as anything else will probably mean it won’t set. I use either Philadelphia original, or mascarpone!
I wouldn’t recommend using frozen raspberries, as they will thaw and produce liquid.
This cheesecake will last for 3 days once made!
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