# What You'll Need:
→ Biscuit crust
01 - 2 cups digestive biscuits or graham cracker crumbs (approximately 7 oz)
02 - 7 tablespoons unsalted butter, melted (approximately 100 g)
→ Filling
03 - 14 oz cream cheese, softened (about 400 g)
04 - 3/4 cup plus 2 tablespoons heavy cream (cold; about 200 ml)
05 - 3/4 cup plus 2 tablespoons powdered sugar (about 100 g), sifted
06 - 1 teaspoon pure vanilla extract
07 - 1 tablespoon fresh lemon juice
→ Raspberry coulis
08 - 2 cups fresh or thawed frozen raspberries (about 250 g)
09 - 1/4 cup plus 2 tablespoons granulated sugar (approximately 60 g)
10 - 1 tablespoon fresh lemon juice
# Directions:
01 - Pulse the biscuits in a food processor to fine crumbs or place in a sealable bag and crush with a rolling pin. Transfer crumbs to a mixing bowl and stir in the melted butter until the mixture holds together when pressed. Press evenly into the base of an 8-inch (20 cm) springform pan lined with parchment, using the back of a spoon or a flat measuring cup. Chill in the refrigerator for 20 minutes to set.
02 - In a chilled bowl, beat the softened cream cheese until smooth and free of lumps. Add the sifted powdered sugar, vanilla extract and lemon juice, mixing until just combined. In a separate chilled bowl, whip the cold heavy cream to soft peaks. Fold the whipped cream gently into the cream cheese mixture using a rubber spatula until homogeneous and light, taking care not to deflate the cream. Pour the filling over the chilled crust and smooth the surface. Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.
03 - Combine the raspberries, granulated sugar and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries collapse and the sugar dissolves. Remove from the heat and press the mixture through a fine-mesh sieve into a bowl to remove seeds. Cool to room temperature, then refrigerate until ready to serve.
04 - Run a thin knife around the edge of the springform pan to loosen, then release the sides and transfer the cheesecake to a serving plate. Spoon or drizzle the raspberry coulis over the top and garnish with additional fresh raspberries if desired. Slice with a hot, dry knife for clean portions.
