Friday, September 19, 2014

Raspberry & Lemon Cheesecake.

Another scrumptious recipe it heading your way this very instant! 

As you can tell by the title and possibly the photographs below, I am sharing with you a delicious, creamy and sweet cheesecake recipe. 

As you can tell from the images the ratio between biscuit and cream cheese is slightly different. So in order to not be hit with a whopper amount of raspberry and lemon cream cheese, I decided to make an extra portion of the crumbled biscuit base to sprinkle of the top, which would add more texture to the top for when you first spoon into the glass. 

It is a perfect option for a 'lighter' dessert, as it is not full with rich chocolates making it dense and overwhelming. 

A perfect summer treat! 

Raspberry & Lemon Cheesecake. 

For the crust 
160g graham crackers (simple digestive biscuits will work also) 
1 tablespoon sugar 
70g unsalted butter, melted 

For the filling 
120g caster sugar 
zest of 2 lemons 
8oz cream cheese (1 packet) 
2 teaspoons lemon juice 
1 teaspoon vanilla extract 
165ml double cream, whipped 
200g raspberries (fresh or frozen, either will work) 

1. In a food processor blitz together all of the crust ingredients until it resembles and crumble mixture. 
2. Evenly divide the crumbs between your individual serving dishes and press firmly into the bottom, making sure to keep 4 tablespoons for later, (1 per cheesecake). 
3. In a large bowl mix together the sugar and lemon zest. Add the cream cheese and beat with an electric mixer until smooth. 
4. Add the lemon juice and vanilla mixing to combine. 
5. Using a rubber spatula, fold in the whipped cream until well blended and then fold in the raspberries. 
6. Evenly pipe or spoon the filling into the serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. 
7. Garnish with leftover crumble (3TBSP), raspberries and a sprig of mint. 

Bon Appétit! 
M x

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