Cheesecake is one of my very favourite things to eat and this one is easy peasy to make and super delicious. I came arcross it for the first time when my Aunty used to make it at Christmas time (I’m sure she made it other times during the year but I only ever went to visit at Christmas). Pairing it with the sweet raspberry sauce adds another layer of sweetness.
This is the first time I’ve made this cheesecake with the crust up the sides mainly because I love eating the crust so the more the better. In this recipe I used arrowroot biscuits but you can use whatever biscuits you like. I’ve successfully used gingernut biscuits and chocolate cookies.
The great thing about cheesecake is the ingredients are all combined into just one bowl. Easy clean-up (for master dishwasher Richard).
250g packet of biscuits/cookies of your choice
120g butter, melted
500g cream cheese, at room temperature
1 cup cream
1/4 cup fresh lemon juice
rind of 1 lemon
3/4 cup caster sugar
3 teaspoons gelatine dissolved in 1/4 cup boiling water
Process the biscuit/cookies and melted butter together in a food processor and press into the bottom and sides of a springform pan. Place in the fridge.
In a bowl beat the cream cheese and sugar together until smooth, then add in the gelatine/water and beat until combined.
Add in the cream, lemon juice and lemon rind and beat until smooth.
Pour the cheesecake mixture into the prepared base and refridgerate for at 3 hours.
1 cup frozen raspberries
1/4 cup caster sugar
1/4 cup lemon juice
Put all ingredients into a saucepan and bring to the boil. Serve as it is, or sieve out the seeds.
Cool in the fridge and serve on top of the cheesecake.