# What You’ll Need:
→ Biscuit crust
01 - 2 cups crushed digestive biscuits (about 7 oz)
02 - 7 tbsp unsalted butter, melted
→ Cheesecake filling
03 - 14 oz cream cheese, softened
04 - 3/4 cup heavy cream, cold
05 - 3/4 cup powdered (confectioners') sugar
06 - 1 tsp pure vanilla extract
07 - 1 tbsp fresh lemon juice
→ Raspberry coulis
08 - 2 cups fresh raspberries (or frozen, thawed)
09 - 1/4 cup + 1 tbsp granulated sugar (approx. 60 g)
10 - 1 tbsp fresh lemon juice
# Method:
01 - Pulse 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. Chill in the refrigerator for 20 minutes to firm the base.
02 - Using a hand or stand mixer, beat the softened cream cheese until smooth. Add powdered sugar, vanilla and lemon juice; mix until integrated and silky. In a separate chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the cream cheese mixture gently but thoroughly to preserve air and achieve a light texture. Pour the filling over the chilled crust and smooth the surface.
03 - Cover the pan and refrigerate for at least 6 hours, ideally overnight, until the filling is fully set and firm to the touch.
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 becomes saucy, about 5–7 minutes. Remove from heat and press through a fine-mesh sieve to remove seeds; cool completely.
05 - Release the springform rim, transfer the cheesecake to a serving plate, and discard the parchment. Drizzle the surface with raspberry coulis and garnish with extra fresh raspberries if desired. Slice with a warm, dry knife for clean portions.
