Description
A deliciously creamy cheesecake with fresh raspberries, perfect for any occasion.
Ingredients
- 1 1/2 cups crushed biscuits
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
- 1/2 cup raspberry preserves
- 1 cup heavy cream
Instructions
- Preheat your oven to 325°F (160°C).
- Mix the crushed biscuits and melted butter until well combined, then press into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 to 12 minutes until lightly golden and fragrant. Let it cool completely.
- Beat the cream cheese and sugar together in a large bowl until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon juice, and fresh raspberries.
- Pour the cheesecake batter over the cooled crust and bake for 50 to 60 minutes until set but slightly jiggly in the center.
- Allow the cheesecake to cool at room temperature, then refrigerate for a minimum of 4 hours.
- Mix raspberry preserves with lemon mousse and gently spread over the chilled cheesecake before serving.
Notes
Serve with freshly whipped cream or additional raspberries for an elevated dessert experience.