# Ingredient List:
→ Biscuit Crust
01 - 2 cups digestive biscuits or graham crackers, crushed
02 - 7 tbsp unsalted butter, melted
→ Cheesecake Filling
03 - 14 oz cream cheese, softened
04 - 3/4 cup plus 2 tbsp heavy (double) cream, cold
05 - 3/4 cup powdered (confectioners') sugar, sifted
06 - 1 tsp vanilla extract
07 - 1 tbsp fresh lemon juice
→ Raspberry Coulis
08 - 2 cups fresh or thawed frozen raspberries
09 - 1/4 cup plus 2 1/2 tsp granulated sugar
10 - 1 tbsp fresh lemon juice
# How-To Steps:
01 - Combine crushed biscuits and 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 set.
02 - Beat cream cheese until smooth. Add powdered sugar, vanilla and lemon juice and mix until homogeneous. In a separate bowl, whip the cold heavy cream to soft peaks, then gently fold it into the cream cheese mixture until fully incorporated. Pour the filling over the chilled crust and smooth the surface.
03 - Cover the pan and refrigerate for at least 6 hours, preferably overnight, until the filling is firm.
04 - Combine raspberries, sugar and lemon juice in a small saucepan and cook over medium heat, stirring occasionally, for 5–7 minutes until the fruit breaks down. Remove from heat, press through a fine-mesh sieve to remove seeds, and cool to room temperature.
05 - Run a thin knife around the pan edge, unlock and remove the springform ring. Transfer the cheesecake to a serving plate, drizzle generously with chilled raspberry coulis and garnish with extra raspberries if desired. Slice with a sharp knife wiped between cuts.
