I love this because I don’t have to bake it! So easy: naughty, but not too sweet, as the lemon juice adds a good kick. I admit I have never successfully completed it because I eat all the ingredients before I get to the making part. Some might call it gluttony; I call it time-efficiency.
Ingredients
- 3½ oz (100 g) unsalted butter, plus extra for greasing
- 7 oz (200 g) digestive biscuits
- 1 lb 2 oz (500 g) full-fat cream cheese, at room temperature
- 1 oz (30 g) icing sugar
- 1 finely grated unwaxed lemon zest
- 1¾ fl oz (50 ml) lemon juice
- 3½ oz (100 g) white chocolate, broken into pieces
- 10 fl oz (300 ml) double cream
- 1¾ oz (50 g) raspberries
How to Make It
- Lightly butter a 20 cm (8 in) round springform tin, then line the base with baking parchment.
- Put the biscuits in a food processor and blitz until they’re fine crumbs, or put them in a bag and bash with a rolling pin. Melt the butter in a small saucepan over a medium-low heat, pour it into the crumbs and mix until biscuit and butter come together. Press into the tin with the back of a spoon and put into the fridge.
- Put the cream cheese, icing sugar, lemon zest, and juice into a bowl, and whisk until smooth.
- Place the chocolate in a heatproof bowl and set it over a saucepan of barely simmering water (don’t let the bowl touch the water). When the chocolate is nicely melted, let it cool for a couple of minutes. Briskly fold it into the cream cheese mixture until well combined.
- In a separate bowl, whip the cream until soft peaks form, then gently fold into the chocolate mixture. Pour over the biscuit base and smooth it out, again with the back of a spoon. Cover and chill overnight.
- When you’re ready to serve, remove the cheesecake from the tin, put it on a plate, and arrange the raspberries around the edge of the cheesecake.
