Briony's No Bake Raspberry and Lemon Cheesecake
It's no time to be thinking of turning on the oven, but it's the perfect time to be thinking of a cooling dessert. Briony is on hand with the ideal solution, a no-bake cheesecake!
No Bake Raspberry and Lemon Cheesecake
200g digestive biscuits
75g butter, melted
Zest of a lemon
400g cream cheese
150g icing sugar
250ml double cream, whipped
Juice of half lemon
150g raspberries, chopped
1. Bash the biscuits up using a rolling pin. Add to bowl. Add melted butter and lemon zest to biscuits. Mix. Pour into 8 inch loose bottom cake tin. Place in freezer for 10 minutes.
2. Sieve the icing sugar into the cream cheese. Mix. Whip the double cream until stiff peaks and fold into the cream cheese. Add chopped raspberries. Mix gently. Pour over biscuits and smooth.
3. Place in fridge for 2 hours or overnight to chill.