Name: Lemon and raspberry cheesecake
Prep time: 25 min
Total time: 25 min
Yield: 10
Ingredients: 250 gram milk coffee biscuits; 200 gram unsalted butter, melted; 1 tablespoon powdered gelatine; 500 gram cream cheese, at room temperature; 3/4 cup caster sugar; 1/2 cup ricotta; 2 teaspoon finely grated lemon zest; 2 tablespoon lemon juice; 300 millilitre thickened cream, softly whipped; 85 gram packet raspberry-flavoured jelly crystals; raspberries (optional), to serve

Ingredients

250 gram milk coffee biscuits

200 gram unsalted butter, melted

1 tablespoon powdered gelatine

500 gram cream cheese, at room temperature

3/4 cup caster sugar

1/2 cup ricotta

2 teaspoon finely grated lemon zest

2 tablespoon lemon juice

300 millilitre thickened cream, softly whipped

85 gram packet raspberry-flavoured jelly crystals

raspberries (optional), to serve

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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