Lemon raspberry cheesecake

Sweet, delicious and wonderful no-bake lemon raspberry cheesecake! 9 g butter (melted)
Cheesecake filling
500-600 g cream cheese
100 g powdered sugar
300 ml cream
Juice of 2 lemons
300 g raspberries
Garnish
150 ml cream
2 tablespoons powdered sugar
Fresh hazelnuts
Lemon zest
Dr eye rabbit powder
grams
Directions for Use
For the cookie base
Process your cookies in a food processor until smooth – or place them in a bowl with a rolling pin until smooth.
Add the melted butter to the cookies and mix until well combined.
Press the biscuit mixture into the bottom of a 20cm deep baking tray and set aside. Kitchenaid stand mixer!
Add lemon juice and continue whisking the mixture until it thickens. It shouldn’t take long!
Add your raspberries and stir the mixture together.
Spread the mixture on the cake and leave it in the refrigerator for 5-6 hours, preferably overnight.
For Recipes
Mix the cream and powdered sugar and add your favorite tip on top of your cheesecake!
Add fresh rabbit to each circle, sprinkle lemon juice over the cheesecake and sprinkle with the dry ingredients.
Note
I recommend using these 20 cm baking molds!
I buy my dry crackers here or you can usually get them from Waitrose, Lakeland or Sainsburys! I recommend using
Full-fat cream cheese because it means you probably won’t load it with anything else. I use original Philadelphia or mascarpone!
I would not recommend using frozen rabbit as it will melt and release water.
Once prepared, this cheesecake can be stored for 3 days!