Frozen Raspberry Cheesecake
Cook Time 45 minutes plus chilling
Servings 8
Ingredients
220g ginger nut biscuits, or any plain digestive biscuit of your choice
125g butter, melted
Icing sugar, for dusting
Filling
500g cream cheese, brought to room temperature
1 cup caster sugar
1 tsp vanilla bean paste
Zest 1 lemon
200g crème fraiche, whisked to soft peaks
250g raspberries, plus an extra 375g to garnish
Method
Place 250g of raspberries in a bowl with a tablespoon of sugar and lightly crush with a fork.
Place the biscuits in a food processor and blitz until a crumb forms, then add the melted butter and pulse again until the mixture resembles wet sand. Tip crumb into the prepared tin. Spread out and press the biscuit mixture down firmly on the base of a lined 22 cm round springform tin so it is compact. Clean food processor bowl.
Beat the cream cheese, sugar, lemon zest and vanilla in the food processor until smooth and creamy. Fold through the whipped crème fraiche and crushed raspberries.
Pour mixture over the biscuit base. Cover with cling film and freeze for 6 hours or even better overnight.
Demould the cheesecake and garnish with extra raspberries and a light dusting of icing sugar.