# What You'll Need:
→ Biscuit crust
01 - 2 cups crushed digestive biscuits or graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
→ Cheesecake filling
03 - 14 ounces cream cheese (about 1 3/4 cups), softened to room temperature
04 - 3/4 cup plus 2 tablespoons heavy (double) cream, cold
05 - 3/4 cup powdered sugar
06 - 1 teaspoon pure vanilla extract
07 - 1 tablespoon fresh lemon juice
→ Raspberry coulis
08 - 2 cups fresh or thawed raspberries
09 - 1/4 cup plus 2 teaspoons granulated sugar
10 - 1 tablespoon fresh lemon juice
# How-To Steps:
01 - Finely crush the biscuits in a food processor or place in a sealed bag and crush with a rolling pin. Transfer crumbs to a bowl, pour in the melted butter and mix until the texture resembles wet sand. Press the mixture firmly and evenly into the base of an 8-inch springform pan lined with parchment. Chill in the refrigerator for 20 minutes to set.
02 - Using an electric mixer, beat the softened cream cheese on medium speed until smooth and free of lumps. Add powdered sugar, vanilla extract and lemon juice and mix until combined. In a separate chilled bowl, whip the heavy cream to soft peaks, then fold it gently into the cream cheese mixture with a spatula until homogeneous and airy. Avoid overmixing to retain volume.
03 - Pour the filling over the chilled biscuit base and smooth the surface with an offset spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.
04 - Combine raspberries, granulated sugar and lemon juice in a small saucepan and cook over medium heat, stirring occasionally, for 5 to 7 minutes until the fruit breaks down and the sugar dissolves. Remove from heat, press the mixture through a fine mesh sieve into a bowl to remove seeds, and let cool to room temperature.
05 - Run a thin knife around the edge of the springform, release the ring and transfer the cheesecake to a serving plate. Spoon the cooled coulis over the chilled filling and garnish with additional fresh raspberries if desired. Slice with a hot, dry knife for clean portions.
