Raspberry Lemonade Cheesecake!
A no-bake raspberry lemonade cheesecake with a biscuit base, lemonade cheesecake filling dotted with raspberries and a coulis, and more!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g digestives
- 150 g unsalted butter
- 250 ml lemonade
- 75 g caster sugar
- 15 g gelatine powder
- 500 g full-fat cream cheese
- 300 ml double cream
- 100 g icing sugar
- 200 g raspberries
- 100 ml raspberry coulis
- 150 ml double cream
- 2 tbsp icing sugar
- 200 g raspberries
- 10 g freeze dried raspberries
Instructions
- 1
Blitz the biscuits to a fine crumb and melt the butter until smooth
- 2
Mix the two together until combined and press into the bottom of a 20cm/8" deep springform cake tin
- 3
Pour the lemonade and caster sugar into a pan and heat on a medium heat, stirring until the sugar has dissolved
- 4
Take off the heat and immediately add in the gelatine, and whisk until this has dissolved completely. Leave to cool for 10 minutes, stirring every now and again.
- 5
In a new large bowl, add the cream cheese and icing sugar and beat together until smooth.
- 6
Add in the double cream and lemonade mixture and whisk until smooth
- 7
Pour this into the tin on top of the biscuit base.
- 8
Sprinkle on the raspberries (they may sink a little), and drizzle on the coulis - swirl slightly if you fancy
- 9
Set the cheesecake in the fridge overnight until set.
- 10
Carefully remove the cheesecake from the tin
- 11
Whip the double cream with the icing sugar and pipe around the edge of the cheesecake
- 12
Add on the raspberries and freeze dried raspberries and enjoy!