# Components:
→ Biscuit crust
01 - 1 2/3 cups crushed digestive biscuits or graham crackers
02 - 7 tablespoons unsalted butter, melted
→ Cheesecake filling
03 - 14 oz cream cheese, softened
04 - 3/4 cup heavy cream, cold
05 - 3/4 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon lemon juice
→ Raspberry coulis
08 - 2 cups fresh or thawed raspberries
09 - 1/4 cup plus 1 tablespoon granulated sugar
10 - 1 tablespoon lemon juice
# Directions:
01 - Pulse biscuits to fine crumbs or crush in a bag with a rolling pin; combine thoroughly with melted butter, press evenly into the base of an 8-inch springform pan lined with parchment, and chill 20 minutes to set.
02 - Beat the softened cream cheese until smooth, add powdered sugar, vanilla and lemon juice and mix until homogenous; in a separate bowl whip the cold heavy cream to soft peaks, then gently fold the whipped cream 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 to the touch.
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, remove from heat, pass through a fine-mesh sieve to remove seeds and cool to room temperature.
05 - Release the springform ring, transfer the cheesecake to a serving plate, drizzle liberally with cooled coulis and garnish with extra fresh raspberries if desired; slice with a hot, dry knife for clean portions.
