# What You'll Need:
→ Biscuit Crust
01 - 1 2/3 cups crushed digestive biscuits or graham crackers
02 - 7 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 14 ounces cream cheese, softened
04 - 3/4 cup plus 1 tablespoon heavy cream, cold
05 - 3/4 cup plus 2 tablespoons powdered sugar
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon lemon juice
→ Raspberry Coulis
08 - 2 cups fresh or thawed raspberries
09 - 1/4 cup plus 1 tablespoon granulated sugar
10 - 1 tablespoon lemon juice
# Directions:
01 - Pulverize the biscuits into fine crumbs using a food processor or a rolling pin inside a sealed bag. Combine the crumbs with the melted butter until evenly moistened, press the mixture firmly into the base of a 20 cm (8") springform pan lined with parchment so the layer is compact and even, then refrigerate for 20 minutes to set.
02 - Beat the softened cream cheese in a bowl until smooth and free of lumps. Add the powdered sugar, vanilla extract and lemon juice and mix until incorporated. In a separate chilled bowl, whip the heavy cream to soft peaks.
03 - Gently fold the whipped cream into the cream cheese mixture with a spatula in three additions, maintaining airiness and avoiding overmixing. Pour the blended filling over the chilled crust and smooth the surface with an offset spatula.
04 - Cover the pan and refrigerate for at least 6 hours, preferably overnight, until the filling is fully set and chilled through.
05 - Combine raspberries, granulated sugar and lemon juice in a small saucepan. Warm over medium heat, stirring occasionally, and cook for 5 to 7 minutes until the fruit breaks down and becomes saucy.
06 - Remove the pan from the heat and press the mixture through a fine-mesh sieve into a bowl, discarding seeds. Cool the strained coulis to room temperature, then chill if desired before serving.
07 - Release the springform, transfer the chilled cake to a serving plate, then spoon or drizzle the raspberry coulis over the top. Garnish with additional fresh raspberries if desired and slice to serve.
