1H+4H rest
x6P
easyFOR 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
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.
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