Name: Raspberry lemon cheesecake recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves: 8
Cuisine: British
Ingredients: 250g (8oz) ratafia biscuits; 75g (2½oz) butter, melted

By GoodtoKnow

published 20 August 2019

in Recipes

This raspberry and lemon cheesecake makes a great summertime treat. Easy to make, you just chill for a couple of hours before serving. Perfect for summer garden parties.

Ingredients

For the base

250g (8oz) ratafia biscuits
75g (2½oz) butter, melted

For the topping

4 sheets leaf gelatine
500g (1lb) mascarpone cheese
397g can condensed milk
Finely grated zest and juice of 2 lemons
250g (8oz) raspberries
Icing sugar, for dusting

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20cm (8in) deep, spring-form cake tin, base-lined with baking parchment

Method

Put the ratafia biscuits into a food processor and blend to crush. Pour in the butter and blend again, to combine. Tip into the prepared cake tin and press down to make a smooth base, then chill.
To make the topping: Put the gelatine into a bowl with 5 tablespoons water and leave for 5 mins, to soften.
Put the mascarpone into a clean food processor, add the condensed milk and lemon zest and blend until smooth.
Put the lemon juice into a small jug, sitting in a pan of simmering water. Squeeze out the gelatine and add it to the lemon juice. Stir until it dissolves. Cool for a few mins.
Turn the food processor on at a low speed, pour in the gelatine and lemon juice and continue blending until combined. Pour the filling over the biscuit base and smooth the top. Chill for a couple of hours.
To serve: Arrange raspberries over the cheesecake and dust with icing sugar.

Top Tip for making Raspberry lemon cheesecake

You could crush half theraspberries with the icingsugar using a fork, andspoon over the cheesecake.

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