For the base:
150g (5oz) digestive biscuits, finely crushed
75g (3oz) butter, melted
For the filling:
300g (10oz) cream cheese
125g (4 ½oz) caster sugar
Finely grated zest of ½ lemon
150ml (14pt) double cream
3 gelatine leaves
300g (10oz) raspberries
1 tbsp lemon juice
1 egg white
For the raspberry sauce:
250g (9oz) fresh or frozen raspberries
50g (2oz) caster sugar
2tsp lemon juice
Extra raspberries for decoration
You will need:
A 20cm (8in) spring-form tin, based lined with baking parchment
For a light, summery dessert, this raspberry cheesecake is the perfect choice! Raspberries are in season between June and October so it’s the perfect dessert to make when you can find them in abundance in the supermarkets
The raspberry cheesecake is best made the night before as it needs at least 6 hours to set before you dish up. You have to be patient with it, which is why it’s best if you make it the night before – so you’re not tempted to dig in before it’s ready.
How to make a Raspberry Cheesecake:
For the base, place the biscuits and butter into a bowl, stir well then press into the base of the tin. Chill whilst you make the filling.
Place the cream, cheese, sugar and lemon zest in a large bowl and beat well until smooth.
Soak the gelatine leaves in a bowl of cold water to soften. Place half the double cream in a saucepan and bring just up to a boil, remove from the heat. Squeeze the excess water from the gelatine leaves and add to the hot cream, swirl the pan around until the gelatine is dissolved.
Place the raspberries and lemon juice in a bowl and lightly crush them with the back of a fork. Slowly add the gelatine mixture to the cream cheese mixture, beating well, then add the remaining cream. Stir the raspberries into the cream cheese mixture.
Beat the egg white until stiff and fold into the cream cheese mixture, making sure it is thoroughly combined. Pour the filling over the biscuit base, level the top and chill for a minimum of 6 hours or overnight.
For the sauce, place the raspberries, caster sugar and lemon juice in a saucepan and heat gently until the sugar has dissolved and the fruite has burst with the juice. Press the mixture through a fine sieve to remove the seeds. Set aside until cold
To serve the cheesecake, run a round bladed knife around the outside of the cheesecake and remove the tin. Slice and serve with extra raspberries and the raspberry sauce. The cheesecake will keep for 3 days, covered in the fridge.