I was so sure this recipe wasn’t going to work. I fretted over it as it went into the fridge… convinced the creamy filling wouldn’t set. By morning it was perfect. Soft, sumptuous, and lighter and less sweet than you'd expect - more mousse than cheesecake, but in the best kind of way. The tangy raspberry sauce on top cuts through the richness perfectly, though passionfruit or lemon curd would be equally at home here.
For the base
200g biscuits, I used a blend of Biscoff and Gingernut
4 tbsp butter, melted
A pinch of sea salt
For the filling
1 cup mascarpone
½ cup icing sugar
Juice and finely grated zest of a large lemon
1 cup cream
2 tsp vanilla extract
For the raspberry sauce
1½ cups fresh or frozen raspberries
¼ cup water
4 tbsp sugar
Method:
Start with the base. Blitz the biscuits with the salt until they resemble coarse crumbs, then with the processor still running, pour in the melted butter in a slow, steady stream until the mixture is slightly sticky. Press it firmly and evenly into a tin lined with baking paper. A cake or a slice tin both work well. Refrigerate while you make the filling.
Beat the mascarpone with the icing sugar, lemon juice, and zest until smooth and creamy. In a separate bowl, whip the cream with the vanilla until soft peaks form. Beat a third of the cream into the mascarpone first, to loosen things up, then fold in the rest with a light hand. Don’t rush it. Spread the filling over the base and return to the fridge.
For the sauce, combine the raspberries, water, and sugar in a small saucepan and bring to a gentle simmer. Let it cook until the liquid has largely disappeared and what remains is something velvety and beautiful. Allow it to cool completely. This part matters, or it will sink into the filling. When ready, spread it over the top and put the whole thing back in the fridge for at least six hours. Overnight is better.
Serve cold, in generous slices, to people you love x
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