Category
Dessert
Serves
8
Prep
15 minutes
Cook
4 hours
Ingredients
For the base: 200g digestive biscuits 95g butter Pinch sea salt For the raspberry coulis: 260g raspberries 3 tbsp icing sugar For the cheesecake: 600g cream cheese 300g icing sugar Zest and juice of 1 lemon 300ml double cream Frozen berries for decoration
Instructions
- Make the biscuit base by blitzing biscuits or crushing them in a sandwich bag. Mix with melted butter until combined.
- Flip the base of your springform cake tin so the lip is on the underside and press the biscuit mixture evenly onto it. Chill in the fridge to set.
- For the raspberry coulis, heat raspberries and 3 tbsp of icing sugar in a saucepan until the sugar has dissolved, and the raspberries are beginning to soften. Mash the raspberries and simmer for 3-4 minutes until thickened slightly.
- Pass the mixture through a sieve to remove seeds and set aside to cool.
- In a large bowl, combine cream cheese, icing sugar, lemon juice, and zest. Beat until fully combined. Don’t worry if it looks a little liquid at this point.
- Whip double cream to stiff peaks and gradually add to the cream cheese mix, folding together gently.
- Spread half of the cheesecake mixture on the chilled biscuit base.
- Drizzle 2-3 tablespoons of raspberry coulis over cheesecake mixture and swirl with cocktail stick. Add remaining cheesecake mixture and smooth the top. Dot another 2-3 tablespoons of coulis across the top of the cheesecake and drag cocktail stick through the dots of coulis to create a feathered swirl effect.
- Chill in the fridge for at least 4 hours.
- Before serving, run a knife around the edge before releasing the tin. You may need to run a knife under the base a little before sliding it off onto a serving plate.
- Top with frozen mixed berries and serve with any remaining raspberry coulis.
Looking for a classic, creamy, and comforting cheesecake? Try this simple raspberry ripple cheesecake recipe from Nadiya Hussain for a scrumptious pudding that will satisfy everyone's sweet tooth.
Everyone loves a pudding, right? But how can you treat your family with a budget bake that still tastes indulgent but doesn't cost the earth? This one is so simple to make, but looks and tastes amazing. My gooey, gorgeous cheesecake!
Nadiya Hussain
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