Instructions
Biscuit base
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Blitz the biscuits to a fine crumb and melt the butter until smooth
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Mix the two together until combined and press into the bottom of a 20cm/8″ deep springform cake tin
Filling
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Pour the lemonade and caster sugar into a pan and heat on a medium heat, stirring until the sugar has dissolved
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Take off the heat and immediately add in the gelatine, and whisk until this has dissolved completely. Leave to cool for 10 minutes, stirring every now and again.
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In a new large bowl, add the cream cheese and icing sugar and beat together until smooth.
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Add in the double cream and lemonade mixture and whisk until smooth
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Pour this into the tin on top of the biscuit base.
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Sprinkle on the raspberries (they may sink a little), and drizzle on the coulis – swirl slightly if you fancy
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Set the cheesecake in the fridge overnight until set.
Decoration
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Carefully remove the cheesecake from the tin
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Whip the double cream with the icing sugar and pipe around the edge of the cheesecake
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Add on the raspberries and freeze dried raspberries and enjoy!
Notes
- I use this tin for this recipe
- I use these freeze dried raspberries for this recipe
- This cheesecake lasts for 3+ days in the fridge once set
- This cheesecake can freeze for 3+ months (texture may change slightly)
- Please double check your gelatines setting amount as you may need more or less!
