Lemon and raspberry cheesecake

Lemon and Raspberry CheesecakeRecipes+



1.Line base and side of a 20cm (base diameter) springform pan with baking paper. Process biscuits in a food processor until fine crumbs form. Add butter; process until well combined. Press mixture firmly over base and side of prepared pan. Chill for 15 minutes or until firm.
2.Sprinkle gelatine over 1/3 cup boiling water in a small heatproof jug; stir until completely dissolved, cool to room temperature.
3.Transfer to a large bowl, add cream cheese and sugar. Using an electric mixer, beat until smooth and well combined.
4.Add ricotta, zest and juice; beat until smooth. Fold in softly whipped cream. Spoon into prepared pan and smooth surface. Chill for 2 hours or until top feels slightly firm.
5.Whisk jelly crystals and 1/2 cup boiling water in a small heatproof jug until dissolved. Add 1/2 cup iced water; stir to combine (mixture should feel cool). Gently pour mixture over cheesecake. Chili for 2 hours or until set. Serve with raspberries, if you like.

Combine dissolved gelatine and cream cheese mixture at the same temperature to prevent lumps from forming in cheesecake.


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