Lemon and raspberry cheesecake
Combine dissolved gelatine and cream cheese mixture at the same temperature to prevent lumps from forming in cheesecake. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 250 grams milk coffee biscuits
- 200 grams unsalted butter, melted
- 1 tablespoon powdered gelatine
- 500 grams cream cheese, at room temperature
- 3/4 cup caster sugar
- 1/2 cup ricotta
- 2 teaspoons finely grated lemon zest
- 2 tablespoons lemon juice
- 300 millilitres thickened cream, softly whipped
- 85 grams packet raspberry-flavoured jelly crystals
- raspberries (optional), to serve
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