Lemon and raspberry cheesecake. It's smooth and creamy, delicately flavored, and classic. And while it takes a bit of advance prep, it's easier than you may think. Sprinkle with raspberries; pour remaining batter over raspberries.
Remove from the heat; gently stir in lemon juice. It is made with vanilla raspberry cake crust, lady fingers soaked in Raspberry sauce, lemon cheesecake and a lemon mousse. If you have tried it before then you know first hand how amazing it is. You can have Lemon and raspberry cheesecake using 7 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Lemon and raspberry cheesecake
- You need of digestive biscuits.
- Prepare of melted butter - microwave, 1 min.
- You need of mascarpone cheese.
- It's of runny hunny.
- You need of lemon curd.
- Prepare of Fresh raspberries.
- You need of ramekins.
It is the only cheesecake I've ever genuinely enjoyed. This Lemon Shortbread Crust pairs perfectly with the Raspberry-Lemon Cheesecake. Its fresh-lemon-buttery sweetness adds the perfect lemon-cookie base for the best cheesecake you've tasted!! You'll want to snatch up every last crumb.
Lemon and raspberry cheesecake instructions
- Put biscuits in a freezer bag. Smash them up. Microwave the butter.
- Add biscuits to butter, mix. Divide biscuits into the ramekins, squish down. Leave to set in fridge for 1 hour.
- Mix honey and cheese. Add on top of biscuit bsse.
- Add lemon curd. Add raspberries. Leave in fridge until ready to serve, easy 😀.
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