INGREDIENTS:

FOR THE BASE

280g Digestive biscuits

150g Butter (melted)

FOR THE CREAM 

350g Cream Cheese

200ml Double Cream

500g Mascarpone Cheese

200g Icing Sugar

Zest of one Lemon

7g Agar agar  

FOR THE TOPPING

400g raspberries + for decoration

80 g Granulated Sugar

4g Agar agar 

METHOD

To make the base, put the biscuits in a food processor and set to maximum speed. Add the melted butter and blitz for a few more seconds.

Line around 22-24 cm tin with baking paper. Spread the biscuit mixture over the base, levelling off with a spoon. Leave in the fridge to chill. 

To make the cream, beat together the mascarpone, cream cheese, sugar and lemon peel with an electric mixer until soft and well mixed.

Pour the double cream into a saucepan and bring to a gentle boil. Add the agar agar and as soon as it has dissolved, remove from the heat. Allow to cool for a few minutes then pour into the bowl with the cream cheese. Continue to beat with the electric whisk.

Pour the mix over the top of the biscuit base. Level off and allow to set in the fridge for at least 2 hours. 

To prepare the jelly, wash the raspberries and cook them in a saucepan with the sugar and agar agar. Bring to a boil and blend with an immersion mixer. Pour the jelly over the cheesecake and level it off. Put back in the fridge to set for at least 4 hours.

Before serving, decorate with mint leaves and raspberries.