Instructions
1Make the biscuit base by blitzing biscuits or crushing them in a sandwich bag. Mix with melted butter until combined.
2 Flip the base of your springform cake tin so the lip is on the underside and press the biscuit mixture evenly onto it. Chill in the fridge to set.
3 For the raspberry coulis, heat raspberries and 3 tbsp of icing sugar in a saucepan until the sugar has dissolved, and the raspberries are beginning to soften. Mash the raspberries and simmer for 3-4 minutes until thickened slightly.
4 Pass the mixture through a sieve to remove seeds and set aside to cool.
5 In a large bowl, combine cream cheese, icing sugar, lemon juice, and zest. Beat until fully combined. Don’t worry if it looks a little liquid at this point.
6 Whip double cream to stiff peaks and gradually add to the cream cheese mix, folding together gently.
7 Spread half of the cheesecake mixture on the chilled biscuit base.
8 Drizzle 2-3 tablespoons of raspberry coulis over cheesecake mixture and swirl with cocktail stick. Add remaining cheesecake mixture and smooth the top. Dot another 2-3 tablespoons of coulis across the top of the cheesecake and drag cocktail stick through the dots of coulis to create a feathered swirl effect.
9 Chill in the fridge for at least 4 hours.
10 Before serving, run a knife around the edge before releasing the tin. You may need to run a knife under the base a little before sliding it off onto a serving plate.
11 Top with frozen mixed berries and serve with any remaining raspberry coulis.
