How to make lemon and raspberry cheesecake

Simple lemon and raspberry cheesecake recipe practical demonstration - perfect for teaching in a 1 hour lesson in school or for setting as home learning

Miss Hurst and Mrs Goodwin demonstrate how to make a lemon and raspberry cheesecake

Ingredients and process;
175g biscuits
60g butter
300g cream cheese
150ml double cream
1 lemon (unwaxed)
1 heaped tbsp caster sugar
100g raspberries (fresh or frozen)

Optional extras;
lemon juice
2 tbsps Icing sugar

1. Crush biscuits for the base. Wash your hands then break up into a mixing bowl, then place into a plastic bag and use a rolling pin or jar to crush inside the bag
2. Tip crushed biscuits back into the mixing bowl and finish off any large pieces with your rolling pin or jar
3. Melt butter in the microwave
4. Cover tin using cling film then push into the corners all around the inside of the tin
5. Tip liquid butter into crushed biscuits and mix thoroughly. Tip into the cling filmed tin and press down firmly with a spoon compact the mix and form the base
6. Place tin in the fridge to chill
7. Zest lemon into small bowl
8. Cut lemon in half and juice - place juice with the zest in the bowl (ensure any pips are removed)
9. Add a heaped tablespoon of caster sugar into lemon zest and juice
10. Tip double cream into a bowl and use a hand balloon whisk to whip slightly (just a little thicker)
11. Add all cream cheese to double cream and continue to mix with hand balloon whisk - will be tricky at first but will come together
12. Add lemon zest and juice to cream and cheese then whisk. Use a clean teaspoon to taste the mix and add more lemon juice if necessary
13. Add a couple of handfuls of raspberries (around 2 thirds leaving the rest to make raspberry coulis) to the bowl and mix carefully with a spoon
14. Take biscuit base from the fridge and tip creamy, raspberry cheese mixture on top. Smooth the top with a spoon or pallet knife
15. Place cheesecake back into the fridge to chill
    For the coulis;
16. Place remaining raspberries into a sieve
17. Use the back of a spoon to crush the raspberries through the sieve and into a small bowl below
18. Add a couple of tablespoons of icing sugar and mix thoroughly
19. Once the cheesecake is fully chilled (after at least an hour, or overnight) remove from the fridge and use the cling film to lift out of the tin to serve with the raspberry coulis

Share this lemon and raspberry cheesecake video as a demonstration for your class;
https://youtu.be/3YlwETNnYqA