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.