Frozen Raspberry Cheesecake

Place 250 g of fresh raspberries into a bowl and sprinkle with castor sugar.

Crush the raspberries with a fork and let them sit for 5 to 10 minutes to release their juices.

In a food processor, break up ginger nut biscuits and pulse until they form a fine crumb.

Add 125 g of melted unsalted butter to the biscuit crumbs and pulse until it resembles wet sand.

Press the biscuit mixture into a 22 cm springform tin until compact.

Whip some creme fraiche until soft peaks form and set aside.

Bring cream cheese to room temperature for 1 to 2 hours until soft.

In the food processor, combine cream cheese, castor sugar, lemon zest, and vanilla bean paste. Blend until smooth and silky.

Fold the cream cheese mixture into the whipped creme fraiche gently to maintain airiness.

Add the crushed raspberries to the cream mixture and fold gently to create a swirled effect.

Pour the mixture into the springform tin over the biscuit base and spread evenly.

Loosely cover the cheesecake with glad wrap, ensuring it doesn't touch the surface, and place in the freezer for at least 6 hours or overnight.

Once set, remove the cheesecake from the freezer and take off the collar and baking paper.

Place the cheesecake on a cake stand carefully to avoid breaking the base.

Decorate with fresh raspberries on top, optionally adding a raspberry coulis.

Equipment Needed

Spice Level: