Raspberry cheesecake

This raspberry cheesecake is bursting with fresh raspberry flavour and makes a wonderfully refreshing dessert for warm days. With 750 g of raspberries in the filling, it has a beautiful natural pink colour and an intensely fruity taste. Made with traditional Polish curd cheese, Greek yoghurt and a little double cream, the filling is light, creamy and not overly sweet. Crushed meringues on top add the perfect finishing touch. The cheesecake keeps well in the fridge for up to 5 days. If you love raspberry desserts, this recipe is a must-try!

Ingredients for the biscuit base:

• 200 g digestive biscuits
• 50 g unsalted butter, melted

Place the biscuits and melted butter into a food processor and blitz until the mixture resembles wet sand. Alternatively, crush the biscuits in a sturdy food bag using a rolling pin, then mix with the melted butter.

Line the base of a 23 cm springform tin with baking paper. Tip the biscuit mixture into the tin and press it firmly into an even layer using the bottom of a glass or the back of a spoon.

Bake at 180°C for about 10 minutes, or until lightly golden. Remove from the oven and leave to cool completely.

Ingredients for the raspberry cheesecake filling:

• 500 g raspberries, fresh or frozen
• 500 g full-fat or semi-fat curd cheese, finely ground three times
• 100 g Greek yoghurt
• 190 g icing sugar
• 1 teaspoon vanilla extract
• 18 g powdered gelatine + 100 ml cold water
• 200 ml double cream
• 250 g raspberries, extra

If using frozen raspberries, thaw them first. Blend the raspberries until smooth, then pass through a fine sieve to remove the seeds.

Sprinkle the gelatine over the cold water, stir and leave to bloom for 10 minutes. Gently heat, stirring, until completely dissolved (or microwave briefly). Do not allow it to boil. Leave to cool slightly.

In the bowl of a stand mixer, beat together the curd cheese, Greek yoghurt, icing sugar and vanilla until smooth. Add the raspberry purée and mix until combined. To temper the gelatine, stir in 1 tablespoon of the cheesecake mixture until smooth, then mix in another 2 tablespoons. Pour the tempered gelatine into the cheesecake mixture and immediately mix until fully incorporated. Whip the double cream until stiff peaks form, then gently fold it into the cheesecake mixture in two additions. Finally, fold in the extra raspberries.

Pour the filling over the cooled biscuit base and level the surface. Chill for several hours, or preferably overnight, until fully set.

Additionally:

• crushed meringues
• fresh raspberries

Just before serving, decorate the cheesecake with fresh raspberries and crushed meringues. Add the meringues only at the last minute, as they will soften if left on the cheesecake for too long.

Enjoy!