Description
This Raspberry Lemonade Cheesecake is a refreshing no-bake dessert combining a buttery digestive biscuit base with a creamy lemon-flavored filling and vibrant raspberry decorations. Perfect for summer gatherings, it offers a tangy, sweet taste with a smooth and light texture, enhanced by fresh raspberries and raspberry coulis swirls.
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
Filling
- 250 ml lemonade
- 75 g caster sugar
- 15 g gelatine powder
- 500 g full-fat cream cheese
- 300 ml double cream
- 100 g icing sugar
- 200 g raspberries
- 100 ml raspberry coulis
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 200 g raspberries
- 10 g freeze dried raspberries
Instructions
- Prepare Biscuit Base: Blitz the digestives into a fine crumb using a food processor or by crushing in a bag. Melt the unsalted butter until smooth, then mix it thoroughly with the biscuit crumbs. Press this mixture firmly into the bottom of a 20cm (8-inch) deep springform cake tin to form an even base.
- Heat Lemonade and Sugar: Pour the lemonade and caster sugar into a pan and warm over medium heat, stirring continuously until all the sugar has dissolved. Remove from heat immediately.
- Dissolve Gelatine: Add the gelatine powder to the warm lemonade mixture and whisk briskly until fully dissolved. Allow the mixture to cool for 10 minutes, stirring occasionally to prevent setting.
- Mix Cream Cheese and Icing Sugar: In a large bowl, combine the full-fat cream cheese and icing sugar. Beat together until the mixture becomes smooth and creamy.
- Add Cream and Lemonade Mixture: Pour the double cream and the cooled lemonade-gelatine mixture into the cream cheese bowl and whisk everything until fully smooth and well incorporated.
- Assemble Cheesecake Filling: Pour the creamy filling over the prepared biscuit base in the springform tin. Evenly sprinkle the 200g raspberries over the top. Drizzle the raspberry coulis on top and, if desired, use a skewer or knife to swirl the coulis lightly into the filling.
- Chill to Set: Place the cheesecake in the fridge and allow it to set overnight (approximately 8 hours) until firm and sliceable.
- Decorate the Cheesecake: Remove the set cheesecake carefully from the springform tin. Whip the 150 ml double cream together with 2 tablespoons of icing sugar until stiff peaks form. Use a piping bag to pipe decorative swirls or borders around the edge of the cheesecake.
- Add Final Garnishes: Top the piped cream with fresh raspberries and scatter freeze-dried raspberries for an extra burst of flavor and texture. Serve and enjoy your elegant raspberry lemonade cheesecake!
Notes
- Ensure the gelatine is completely dissolved to avoid lumps in the filling.
- Press the biscuit base firmly to prevent it from crumbling when slicing.
- If fresh raspberries are not available, frozen raspberries can be substituted, just thaw and drain well.
- The cheesecake requires overnight chilling to fully set; rushing this step may result in a runny texture.
- Use a spatula or palette knife to smooth the filling before adding raspberry coulis for a neat finish.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British
