Refreshing summer treat: raspberry cheesecake with biscuit base

Celebrate the flavors of summer with this delicious raspberry cheesecake, featuring a crunchy cookie base and creamy topping. replaces the word nice with emptypped with a vibrant raspberry sauce, this dessert is not only a feast for the eyes but also a treat for the palate. Simple to make and irresistibly tasty, it's the perfect dessert to impress at any summer get-together.

Why you'll love it: This cheesecake combines the classic crunch of a biscuit base with the sweetness of a yogurt and cream cheese filling, all beautifully complemented by the tartness of fresh raspberries. Its light and refreshing taste makes it an ideal choice for hot weather.

Perfect occasion: This raspberry cheesecake is perfect for summer picnics, family gatherings, or as a sophisticated dessert at outdoor dinners. It's also a great choice for festive occasions or simply as a refreshing treat on a hot day.

Decorating Tips: For a stunning presentation, arrange some fresh raspberries on the cheesecake before serving. You can also add a few mint leaves or a pinch of powdered sugar to enhance its visual appeal and add a touch of elegance.

Ingredients:

For the base:

• 100g melted butter
• 20 digestive biscuits

For the cheesecake:

• 400 g drained yogurt
• 200 g of cream cheese or cream cheese spread
• 200 ml of cream
• 1/2 cup powdered sugar
• 1 sachet of vanilla sugar
• 1/2 teaspoon lemon zest (optional)
• 3 teaspoons of gelatin or agar-agar
• 20-25 raspberries

For the raspberry sauce:

• 1 cup raspberries
• 2 tablespoons of sugar
• 1 teaspoon of cornstarch
• 2 tablespoons of water

Instructions:

1. Prepare the base:
   • Crush the biscuits into fine crumbs using a food processor. Mix with the melted butter and press into a 24cm springform tin using the back of a spoon or glass to flatten. Refrigerate to set.

2. Prepare the cheesecake filling:
   • Whip the cream until stiff peaks form. In another bowl, combine the strained yogurt, cream cheese, powdered sugar, vanilla sugar, gelatin (or agar-agar) and lemon zest if using. Mix well.
   • Gently fold the whipped cream into the yogurt mixture.
   • Spread 5 to 6 tablespoons of the mixture over the biscuit base. Arrange the raspberries evenly on top, then pour the remaining mixture over the raspberries, smoothing the top. Refrigerate at least 8 hours or overnight.
3. Prepare the raspberry sauce:
   • In a small saucepan, combine raspberries, water, cornstarch and sugar. Cook over medium heat until the sauce thickens. Pass through a sieve and leave to cool.

4. Serve:
   • Remove the cheesecake from the refrigerator, unmold it from the springform pan and pour the cooled raspberry coulis over it.

Enjoy this succulent Raspberry Cheesecake, a refreshing and elegant dessert that promises to be the highlight of your summer treats!