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Raspberry Cheesecake

    • ½ lemon, juice and thin peelings of skin
    • 100 g sugar
    • 200 g digestive biscuits
    • 80 g unsalted butter, soft, plus extra for greasing
    • 250 g double cream
    • 3 gelatine leaves
    • 300 g cream cheese
    • 200 g fresh raspberries
    • 2 Tbsp water

    Raspberry Cheesecake

    Follow the chef
    1. Place lemon peel and sugar in mixing bowl then grind 5 sec/speed 9. Scrape down sides of mixing bowl with spatula then grind again 5 sec/speed 9. Transfer to a bowl and set aside.
    2. Place digestive biscuits in mixing bowl and crush 10 sec/speed 7.
    3. Add butter and melt 2 min/50°C/speed 2. Meanwhile, grease sides and line base of a deep springform tin (Ø 18 cm) with baking paper. Transfer to prepared tin and press down with back of a spoon, forming a firm biscuit layer. Set aside in fridge to chill. Meanwhile, clean mixing bowl and prepare filling.
    4. Insert butterfly whisk. Place cream in mixing bowl and, without measuring cup, whip without setting a time/speed 3 until softly whipped – watching carefully to avoid over-whipping. Remove butterfly whisk then transfer cream to a bowl and set aside in fridge.
    5. Soak 3 gelatine leaves in a bowl of cold water for 5 minutes. Meanwhile, place cream cheese, 50 g raspberries, lemon juice and reserved lemon sugar in mixing bowl then mix 30 sec/speed 5. Scrape down sides of mixing bowl with spatula then mix again 30 sec/speed 4.
    6. Squeeze out excess water from softened gelatine and dissolve in a saucepan with 2 Tbsp water over a low heat. Add dissolved gelatine to cream cheese mixture then blend 10 sec/speed 3.
    7. Add reserved whipped cream and mix 15 sec/speed 3 then finish off folding in by hand with spatula. Pour into tin over biscuit base, level with spatula then refrigerate for 3 hours.
    8. Decorate surface of cheesecake with remaining 150 g raspberries. Serve in slices.

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