🧾 Ingredients
Crust
200 g digestive biscuits (or graham crackers)
100 g melted butter
Cheesecake Filling
500 g cream cheese (room temperature)
150 g sugar
2 large eggs
200 ml heavy cream
1 tsp vanilla extract
1 tbsp lemon juice
1 tbsp cornstarch (or flour)
Topping
Fresh raspberries
Powdered sugar (optional)
Whipped cream (optional, for piping)
👩🍳 Instructions
- Make the crust
Crush the biscuits into fine crumbs.
Mix with melted butter.
Press firmly into the bottom of a springform pan.
Chill in the fridge for 20–30 minutes. - Prepare the filling
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently.
Mix in vanilla, lemon juice, cornstarch, and cream.
Beat just until combined (don’t overmix). - Bake
Pour filling over the crust.
Bake at 160°C (320°F) for 50–60 minutes.
Center should jiggle slightly.
Turn oven off, leave door slightly open for 30 minutes.
Cool completely, then refrigerate at least 4 hours (overnight best). - Decorate
Pipe whipped cream on top
Add fresh raspberries
Light dusting of powdered sugar
💡 Tips
For extra flavor, add a raspberry sauce layer between crust and filling.
Use room-temperature ingredients for a smooth texture.
Don’t rush chilling—it makes all the difference.
If you want a no-bake version or raspberry swirl inside.