2019-09-01_Food_Heaven

By Jane's Patisserie (www.janespatisserie.com)

BAKING^ TIP

FULL FAT ONLY!

LOW FAT CRE AM

CHEESE WON’T

SET PROPERLY

FRUITY BAKING

WWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 17

Lemon

& raspberry

cheesecake

SERVES 12

For the biscuit base
300g (10½oz) digestives
150g (5½oz) unsalted butter/Stork,
melted
For the cheesecake filling
500-600g (1lb 1oz-1lb 4oz) full-fat
cream cheese
100g (3½oz) icing sugar
300ml (10fl oz) double cream
juice of 2 lemons
300g (10½oz) raspberries
To de c orate
150ml (5fl oz) double cream
2 tbsp icing sugar
fresh raspberries (do not use
frozen)
grated lemon zest
freeze-dried raspberries (available
in major supermarkets)

For the biscuit base
1 Blitz the biscuits in a food processor
to a fine crumb – alternatively, bash
them in a bowl with the end of a rolling
pin to a fine crumb.
2 Add the melted butter to
the biscuits, then mix together
until combined well.
3 Press the biscuit mixture into the
bottom of a 20cm (8in) deep springform
tin and set aside.

For the cheesecake filling
1 Add the cream cheese and icing
sugar to a bowl, then whisk until
smooth; I use a KitchenAid stand mixer.
2 Add the double cream, then whisk
again until it starts to thicken.
3 Add the lemon juice and continue to
whisk the mixture until it’s really thick. It
shouldn’t take too long!
4 Add the raspberries, then fold the
mixture to combine.
5 Spread the mixture over the biscuit
base, then refrigerate for 5-6 hours, or
preferably overnight.

To de c orate
1 Whisk together the double cream and

icing sugar, then pipe onto the cheesecake

using your favourite piping nozzle.

2 Add some fresh raspberries to

each swirl, then sprinkle the

cheesecake with lemon zest and

freeze-dried raspberries. Eat within

3 days.