Hello lovelies,
It’s July, the sun has been shining bright, the winter blues are slowly but surely lifting and it’s about time I shared with you a delicious summer desert.
With raspberries being in peak season, it only felt right that I took full advantage of that and shared with you the most delicious lemon and raspberry cheesecake that is perfect desert for any upcoming summer occasion/gathering!
If you’ve been around here a while, you’ll know that I love myself a good flavour combination and lemon and raspberries is one of my all time favourites. I’ve been using it for years and if anything screams summer to me, it’s them.
Therefore, it only felt right to add it into a desert and I knew the perfect desert for it would be a cheesecake.
Now, cheesecake is an all year round kinda desert and I advocate for that all the time but it goes down an absolute treat with fillings like lemon and raspberry during the summer due to its light, refreshing, vibrant, zingy taste and texture.
I fell deeply in love with this cheesecake I’m sharing with you today and I can guarantee you guys will do too.
So, if you like the sound of this cheesecake and fancy treating yourself to a summer treat, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert
Servings: 10-12 Slices
Prep Time: 20-30 Minutes
Chill Time: 5-6 Hours / Preferably Overnight
Decorating Time: 10 Minutes
Overall Time: 6+ Hours
Ingredients You Need For The Biscuit Base:
- 400g Of Digestive Biscuits
- 200g Of Unsalted Butter, Melted
Ingredients You Need For The Cheesecake Filling:
- 500g Of Full Fat Cream Cheese
- 100g Of Icing Sugar
- 300ml Of Double Cream
- 2tsp Of Lemon Extract (Or Lemon Zest)
- 300g Of Fresh Raspberries
Ingredients You Need For Decorating:
- 150g Of Double Cream
- 2tbsp Of Icing Sugar
- 100g Of Fresh Raspberries
- 2tbsp Of Lemon Zest
How To Make The Biscuit Base:
- Firstly, gather together your equipment and ingredients and line the base of a 8” circle, springform baking tin with parchment paper.
- Secondly, in a food processor, blitz the 400g of digestive biscuits until they resemble a fine crumb (the biscuits can also be crushed in a sandwich bag with a rolling pin).
- Next, empty the biscuit crumbs into a large bowl.
- Add the 200g of melted unsalted butter into the large bowl with the biscuit crumbs and using a spoon, mix the butter into the crumbs.
- Now, pour the biscuit mixture into your prepared baking tin and using a spatula, press the mixture down firmly into the base of the tin, making sure its levelled and evenly spread.
- Place the tin into the fridge to chill until needed.
How To Make The Cheesecake Filling:
- In a large bowl, using a electric whisk (or stand machine), mix together the 500g of full fat cream cheese with the 100g of icing sugar and 2tsp of lemon extract (or lemon zest) until smooth.
- Whilst whisking slowly, add in the 300ml of double cream into the cream cheese mixture and continue mixing slowly until it starts to thicken (don’t whip too fast as it may split).
- Once thick, add in the 300g of raspberries and carefully fold through the cheesecake mixture until evenly distributed throughout.
- Now, spread the cheesecake filling across the top of the biscuit base and smooth the top with a palette knife or spoon.
- Place the cheesecake into the fridge and allow to chill for 5-6 hours or preferably overnight.
How To Decorate:
- Once the cheesecake filling has chilled, carefully remove from the baking tin and start to decorate.
- In a large bowl, whisk together the 150ml of double cream and 2tbsp of icing sugar until thickened.
- Transfer the whipped cream into a piping bag with a 2D star nozzle attached and pipe around the edge of the cheesecake.
- Grate some lemon zest over the top of the cheesecake.
- Finally, place the remaining raspberries on top of the whipped cream. Place into the fridge until ready to serve.
That’s your Lemon & Raspberry Cheesecake prepared, chilled, decorated and chilled again, ready for you to enjoy this summer!
Notes:
- Store the cheesecake in the refrigerator for up to 4 days. For freshest taste, I would recommend eating on the day of decorating.
- You must use full fat cream cheese, otherwise it won’t set properly.
- I wouldn’t recommend frozen raspberries because as they thaw, they will produce liquid.
- This is the perfect staple cheesecake recipe for when you want to make a cheesecake but want to use different flavours and fruit. Take away the lemon and raspberries, this recipe is very versatile and can be enjoyed by all in many different ways.
I absolutely love how quick and easy a cheesecake is to throw together yet using the right ingredients, the flavours can really pack a punch and that’s exactly what today’s flavour combination does beautifully.
The zesty lemon and tart raspberries nestled on a buttery biscuit base is all it takes to make a dreamy summer desert and I can promise wholeheartedly that you will not be disappointed with this desert.
Let me know in the comments below if you make this cheesecake yourself and if you do, what your thoughts are on it. Does this desert scream summer to you? Do you love the combination of lemon and raspberry?
Sending you all tons of love & hugs as always,
Elle xo
