Semi-freddo Raspberry, Lemon & Ginger Nut Cheesecake Bars | Lakeland Inspiration
Make these fruity cheesecake bars in the Lakeland Traybake Tin and serve them semi-frozen for a refreshing summer dessert.
Ingredients
- 120g, butter
- 250g, ginger nut biscuits, finely crushed
- 1 sachet (11.5g), raspberry or strawberry sugar-free jelly crystals
- 200ml, boiling water
- 1, juice and finely grated zest of lemon
- 500g, medium fat soft cheese
- 70g, caster sugar
- 200ml, double cream
- 225g, raspberries, halved
- 1, Pared zest of lemon, thinly shredded
- 2 tbsp, water
- 1 tbsp, caster sugar
- A portion, Freeze-dried raspberry pieces (optional)
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