Marbled Raspberry & Lemon Cheesecake

Serves: 12

Ingredients

Biscuit Base

400g digestive biscuit

150g Lakeland Dairies Butter

Cheese Cake Cream

400g full fat soft cheese

300g Millac Gold

150g sugar

1 lemon (zest and juice)

1 vanilla pod (seeds only)

raspberry jam (seedless)

Method

Biscuit Base:

Crush the digestive biscuit into crumbly pieces. 

Add the melted butter and mix thoroughly.

Press the mixture firmly into the base of a cake mould.

Refrigerate until cold and set.

Cheesecake Cream:

Place in a mixing bowl, the full fat soft cheese, sugar, grated vanilla pod and lemon zest.

Whisk until the sugar has melted and the texture becomes creamy.

Add the MIllac Gold whilst continuing to whisk.  Once all the Millac Gold has been added, whisk on full speed until soft and creamy.

Finally add  the lemon juice and whisk until fully incorporated

Spread the cheese cake cream evenly onto  biscuit base. Pipe a spiral of raspberry jam on top and create a marble effect.

Keep in the fridge until set (Best results after 24 hours). 

To serve:

Slice a portion of lemon raspberry cheese cake on to a plate.  Decorate with fresh raspberries and raspberry jam.