Raspberry Lemon Cheesecake

This Raspberry Lemon Cheesecake is a delightful blend of tangy lemon and sweet raspberries, perfect for a light yet indulgent dessert. Its creamy texture and vibrant flavors make it an irresistible treat for any occasion.

Ingredients

• Digestive biscuits - 100 grams
• Unsalted butter - 50 grams, melted
• Cream cheese - 200 grams, softened
• Sour cream - 100 grams
• Granulated sugar - 75 grams
• Lemon juice - 30 ml
• Lemon zest - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Raspberries - 100 grams, plus extra for garnish
• Gelatin powder - 5 grams
• Water - 30 ml

Steps

1. Preheat your oven to 160°C (320°F).
2. Crush the digestive biscuits in a bowl until fine crumbs are formed.
3. Mix the crushed biscuits with the melted butter until well combined.
4. Press the mixture into the bottom of a small springform pan to form a crust, then refrigerate for 15 minutes.
5. In a separate mixing bowl, combine the cream cheese, sour cream, sugar, lemon juice, lemon zest, and vanilla extract. Beat until smooth and creamy.
6. Dissolve the gelatin powder in warm water and let it sit for a few minutes until it blooms.
7. Gently fold the dissolved gelatin into the cream cheese mixture until well combined.
8. Fold in the raspberries, being careful not to break them apart too much.
9. Pour the cheesecake mixture over the chilled crust and smooth the top with a spatula.
10. Refrigerate for at least 4 hours or until set (preferably overnight).
11. Once set, remove the cheesecake from the springform pan, garnish with extra raspberries, and serve.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 20 g
• Sodium: 300 mg
• Cholesterol: 40 mg
• Total Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• Raspberries are high in antioxidants, which can help reduce inflammation.
• Lemons provide vitamin C, contributing to immune system support.

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