# What You Need:
→ Biscuit crust
01 - 1 2/3 cups (200 g) digestive biscuits or graham crackers, crushed to fine crumbs
02 - 7 tbsp (100 g) unsalted butter, melted
→ Cheesecake filling
03 - 14 oz (400 g) cream cheese, softened to room temperature
04 - 3/4 cup + 2 tbsp (200 ml) heavy cream, cold
05 - 3/4 cup + 2 tbsp (100 g) powdered sugar, sifted
06 - 1 tsp pure vanilla extract
07 - 1 tbsp fresh lemon juice
→ Raspberry coulis
08 - 2 cups (250 g) fresh or thawed frozen raspberries
09 - 1/4 cup + 1 tbsp (60 g) granulated sugar
10 - 1 tbsp fresh lemon juice
# How To Make It:
01 - Combine crushed biscuit crumbs and melted butter in a bowl until evenly moistened. Press the mixture firmly and evenly into the base of an 8-inch (20 cm) springform pan lined with parchment. Refrigerate for 20 minutes to set.
02 - Beat the softened cream cheese until smooth and free of lumps. Add sifted powdered sugar, vanilla extract and lemon juice; mix just until combined. In a separate chilled bowl, whip the cold heavy cream to soft peaks, then gently fold the whipped cream into the cream cheese mixture in two additions, folding until homogenous without overworking.
03 - Pour the filling over the chilled biscuit base and smooth the surface with an offset spatula. Cover and refrigerate for at least 6 hours, preferably overnight, until the filling is fully set.
04 - Combine raspberries, granulated sugar and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until the fruit breaks down and the sugar dissolves. Remove from heat and strain through a fine-mesh sieve into a bowl, pressing to extract the puree and discard the seeds. Cool to room temperature.
05 - Run a thin knife around the pan edge, release the springform and transfer the cheesecake to a serving plate. Spoon or drizzle the cooled raspberry coulis over the top and garnish with extra fresh raspberries if desired. Slice and serve chilled.
