# Ingredient List:
→ Biscuit crust
01 - 1 2/3 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
→ Cheesecake filling
03 - 14 oz cream cheese, softened
04 - 3/4 cup plus 1 tablespoon heavy cream, cold
05 - 3/4 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon lemon juice
→ Raspberry coulis
08 - 2 cups fresh or thawed raspberries
09 - 1/4 cup plus 1 tablespoon granulated sugar
10 - 1 tablespoon lemon juice
# Directions:
01 - Crush the graham crackers to fine crumbs. Combine crumbs with melted butter until the mixture holds together. Press evenly into the base of an 8-inch springform pan lined with parchment, compacting firmly. Refrigerate for 20 minutes to set.
02 - Beat the softened cream cheese until smooth. Add powdered sugar, vanilla and lemon juice and mix until homogenous. In a separate bowl, whip the cold heavy cream to soft peaks. Fold the whipped cream gently into the cream cheese mixture until fully incorporated and uniform in texture.
03 - Pour the filling over the chilled crust and smooth the surface with an offset spatula. Cover the pan and chill in the refrigerator at least 6 hours, ideally overnight, until fully set.
04 - Combine raspberries, granulated sugar and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the fruit breaks down and the sugar dissolves, about 5–7 minutes. Remove from the heat and press through a fine-mesh sieve to remove seeds. Cool to room temperature.
05 - Run a thin knife around the pan edge, release the springform and transfer the cheesecake to a serving plate. Spoon or drizzle the cooled raspberry coulis over the top and garnish with additional fresh raspberries if desired. Slice with a hot, dry knife for clean portions.
