Ingredients
Method
Bottom layer
- Put 80g biscuits into a food bag and use a rolling pin to break it into pieces.
- Add 20g melted butter into the food bag from Step 1 and hand press it from the outer layer to make it sticky.
- Transfer the biscuit mixture into a cake tin (15cm diameter) and press it against the bottom tin using the back of the spoon.
- Place the cake tin in the fridge to cool it for 20 minutes.
Raspberry purée
- Cook 140g raspberries, 15g sugar, 1 tsp of lemon juice in a pot.
First layer
- In a small bowl, mix 30ml semi-skimmed milk with 1.5 tsp gelatin and stir it in a "hot water bath".
- Add the milk mixture (from Step 6), 200g cream cheese, 20g sugar, 50g Greek yogurt into a mixing bowl and stir thoroughly.
- Add grated lemon zest (from 1 lemon) and 1/2tsp of lemon juice. (Adjust the sourness according to your preference!)
- In a separate mixing bowl, add 200ml double cream and whisk it until it thickens.
- Transfer 200 ml of double cream (from Step 9) into the mixtures from (Step 8) and fold it continuously.
- Set aside 250g of the mixtures from Step 10 to be used for the third layer.
- Add 50g raspberry purée into the remaining mixtures and stir it until the pink colour blends it perfectly.
- Pour the mixtures from Step 12 into the cake tin on top of the biscuit layer and cool it for 30 minutes.
Second layer (jelly)
- In a small bowl, mix 35ml water, 5g sugar with 0.5 tsp gelatin and stir it in a "hot water bath".
- Filter 40g raspberry purée in a sieve on top of a bowl and use a spoon to press it against the sieve to remove large raspberry bits.
- Add the gelatin mixture into the raspberry purée and stir it.
- Pour the mixtures on the first layer and cool in the fridge for an hour.
Third layer
- Pour the mixtures from Step 11 onto the jelly layer and use a spatula to smoothen the surface.
- Cool in the fridge for 4 hours.
Decoration
- Decorate your cheesecake with 3 raspberries and it is ready to be served!