# What You Need:
→ Biscuit Crust
01 - 2 cups digestive biscuits, finely crushed (about 200 g)
02 - 7 tablespoons unsalted butter, melted (about 100 g)
→ Cheesecake Filling
03 - 14 oz cream cheese, softened (about 400 g)
04 - 3/4 cup plus 2 tablespoons cold heavy cream (about 200 ml)
05 - 3/4 cup plus 2 tablespoons powdered sugar (about 100 g)
06 - 1 teaspoon pure vanilla extract
07 - 1 tablespoon fresh lemon juice
→ Raspberry Coulis
08 - 2 cups fresh or thawed frozen raspberries (about 250 g)
09 - 1/4 cup plus 2 tablespoons granulated sugar (about 60 g)
10 - 1 tablespoon fresh lemon juice
# Steps:
01 - Combine finely crushed digestive biscuits and melted butter in a bowl; mix until crumbs are evenly coated and hold together when pressed.
02 - Press the crumb mixture evenly into the base of an 8-inch (20 cm) springform pan lined with parchment, compact firmly with the base of a glass, then refrigerate for 20 minutes to set.
03 - Using a mixer, beat the softened cream cheese until smooth and lump-free, then add powdered sugar, vanilla and lemon juice and mix until incorporated.
04 - Whip the cold heavy cream to soft peaks in a separate bowl and gently fold it into the sweetened cream cheese until homogeneous and airy; avoid overmixing to preserve volume.
05 - Pour the filling over the chilled crust, smooth the surface, cover and refrigerate for at least 6 hours (preferably overnight) until fully set.
06 - Combine raspberries, granulated sugar and lemon juice in a small saucepan; cook over medium heat 5–7 minutes, stirring occasionally, until the fruit breaks down and the sugar dissolves.
07 - Remove the pan from the heat and pass the mixture through a fine-mesh sieve into a bowl, pressing to extract as much purée as possible; discard seeds and cool to room temperature.
08 - Release the springform, transfer the set cheesecake to a serving plate, drizzle with raspberry coulis and garnish with additional fresh raspberries if desired; serve chilled.
