Lemon and raspberry cheesecake
Combine dissolved gelatine and cream cheese mixture at the same temperature to prevent lumps from forming in cheesecake. Note
Ingredients
- 250 gram milk coffee biscuits
- 200 gram unsalted butter, melted
- 1 tablespoon powdered gelatine
- 500 gram cream cheese, at room temperature
- 3/4 cup caster sugar
- 1/2 cup ricotta
- 2 teaspoon finely grated lemon zest
- 2 tablespoon lemon juice
- 300 millilitre thickened cream, softly whipped
- 85 gram packet raspberry-flavoured jelly crystals
- raspberries (optional), to serve
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