A delicious dessert combining the tangy flavour of lemon, the sweetness of raspberry and the creaminess of cheesecake. Indivdual portions are easy to serve and a great option for parties.
Add crushed biscuits and melted butter into a medium bowl and mix until combined Transfer 1 Tbsp of the mixture into each of the muffin holes and press down firmly Chill in the fridge until ready to use
Add frozen raspberries and caster sugar into a saucepan Cook until dissolved and mixture is a runny consistency – 10-15 minutes, medium heat (Tip: If the mixture is too thick, add 1 Tbsp of water at a time) Strain the mixture through a sieve into a jug to remove any seeds Add the soaked gelatine and mix to dissolve Let cool – 15 minutes
Fit the Whisk Tool Add cream cheese, caster sugar and lemon juice into the appliance bowl, fit the splashguard Mix – 2 minutes, speed Max Add the raspberry sauce Mix – 30 seconds, speed Max While the machine is running, slowly pour in whipping cream Mix – 2 minutes, speed Max
Transfer the mixture into the muffin tin Spread the mixture into the sides of each muffin hole to remove any air pockets that might form Level the surface with a spatula Chill in the freezer until set – 2 hours (Tip: Alternatively, chill in the fridge for 4 hours) Decorate with lemon zest and raspberries (optional)
Serve
Substitutions:
Frozen raspberries can be replaced with fresh raspberries Whipping cream can be replaced with double cream