Raspberry lemon cheesecake recipe

This raspberry and lemon cheesecake makes a great summertime treat. Easy to make, you just chill for a couple of hours before serving. Perfect for summer garden parties.

Ingredients

For the base

:

• 250g (8oz) ratafia biscuits
• 75g (2½oz) butter, melted

For the topping

:

• 4 sheets leaf gelatine
• 500g (1lb) mascarpone cheese
• 397g can condensed milk
• Finely grated zest and juice of 2 lemons
• 250g (8oz) raspberries
• Icing sugar, for dusting

20cm (8in) deep, spring-form cake tin, base-lined with baking parchment

Method

1. Put the ratafia biscuits into a food processor and blend to crush. Pour in the butter and blend again, to combine. Tip into the prepared cake tin and press down to make a smooth base, then chill.
2. To make the topping: Put the gelatine into a bowl with 5 tablespoons water and leave for 5 mins, to soften.
3. Put the mascarpone into a clean food processor, add the condensed milk and lemon zest and blend until smooth.
4. Put the lemon juice into a small jug, sitting in a pan of simmering water. Squeeze out the gelatine and add it to the lemon juice. Stir until it dissolves. Cool for a few mins.
5. Turn the food processor on at a low speed, pour in the gelatine and lemon juice and continue blending until combined. Pour the filling over the biscuit base and smooth the top. Chill for a couple of hours.
6. To serve: Arrange raspberries over the cheesecake and dust with icing sugar.