📝 Ingredients
For the Crust:
- 200g digestive biscuits (crushed)
- 100g melted butter
For the Cheesecake Filling:
- 250g cream cheese (softened)
- 1 cup fresh cream (whipped)
- ½ cup powdered sugar
- 2 tbsp lemon juice (fresh)
- 1 tbsp lemon zest
- 1 tsp vanilla essence
For the Topping:
- 1 cup fresh raspberries (or frozen, thawed)
- 3 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch + 2 tbsp water
👩🍳 Instructions
- Crush biscuits into fine crumbs and mix with melted butter.
- Press mixture firmly into the base of a springform pan. Chill for 20 minutes.
- In a bowl, beat cream cheese until smooth and creamy.
- Add powdered sugar, lemon juice, lemon zest, and vanilla. Mix well.
- Gently fold in whipped cream until light and fluffy.
- Pour filling over chilled crust and smooth the top.
- Refrigerate for at least 4–6 hours or until set.
- In a saucepan, cook raspberries, sugar, and lemon juice on low heat.
- Add cornstarch mixture and cook until thick. Let cool.
- Spread raspberry topping over cheesecake before serving.
💡 Tips
- Use full-fat cream cheese for best texture.
- Make sure cream cheese is at room temperature to avoid lumps.
- Chill overnight for perfect firmness.
- You can replace raspberries with strawberries or blueberries.
- Garnish with lemon slices or mint leaves for extra freshness.