# What You'll Need:
→ Biscuit Crust
01 - 2 cups digestive biscuits or graham crackers, finely crushed
02 - 7 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 14 oz cream cheese, softened (about 1 3/4 cups)
04 - 3/4 cup plus 2 tablespoons heavy cream, cold
05 - 3/4 cup plus 1 tablespoon powdered sugar (confectioners')
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon fresh lemon juice
→ Raspberry Coulis
08 - 2 cups fresh raspberries (or thawed frozen raspberries)
09 - 1/4 cup plus 1 tablespoon granulated sugar
10 - 1 tablespoon fresh lemon juice
# How to Make It:
01 - Combine crushed biscuits and melted butter in a bowl until the crumbs are evenly moistened. Press the mixture firmly and evenly into the base of an 8-inch springform pan lined with parchment. Chill in the refrigerator for 20 minutes to set.
02 - Beat the softened cream cheese in a mixing bowl until smooth and free of lumps. Add the powdered sugar, vanilla extract and lemon juice and beat briefly to combine. In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until homogeneous and airy.
03 - Pour the filling over the chilled biscuit base, smooth the surface with an offset spatula, cover and refrigerate until fully set, at least 6 hours and preferably overnight.
04 - Place raspberries, granulated sugar and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the fruit breaks down and the sugar dissolves, about 5 to 7 minutes. Remove from heat and pass the mixture through a fine mesh sieve, pressing to extract the puree; discard seeds and allow the coulis to cool to room temperature.
05 - Release the springform and transfer the cheesecake to a serving plate. Drizzle the cooled raspberry coulis over the top and garnish with extra raspberries if desired. Slice with a warm, dry knife for clean portions.
