Lemon Raspberry Cheesecake
- Serves 4 to 6 cheesecakes
- Prep time 25 minutes
- Refrigeration 1 hour
Per serving: Calories – 507; Protein – 7 g; Fat – 38 g; Carbohydrates – 36 g; Fibre – 4 g; Iron – 1 mg; Calcium – 109 mg; Sodium – 271 mg
Citrus and berries team up with cream cheese for an exquisite sweet treat!
- 180 ml (3/4 cup) graham cracker crumbs
- 30 ml (2 tbsp) maple sugar
- 30 ml (2 tbsp)almond flour
- 45 ml (3 tbsp) butter, melted
- 1/2 of a 7 g packet of unflavoured gelatin
- 60 ml (1/4 cup) milk
- 1 package (250 g) cream cheese
- 30 ml (2 tbsp) lemon zest
- 80 ml (1/3 cup) sugar
- 1egg yolk
- 25 ml (1/4 tsp) vanilla
- 250 ml (1 cup) whipping cream
- 500 ml (2 cups)fresh raspberries
- 4 to 6 raspberries
- 4 to 6 mint leaves
- In a bowl, mix the graham cracker crumbs with the maple sugar, almond flour and butter. Divide the crust mixture into four to six 7.5 cm (3 in.) ring molds, and press lightly to form an even crust.
- In another bowl, mix the gelatin with the milk. Let bloom for 5 minutes.
- Mix the cream cheese with the lemon zest, 60 ml (1/4 cup) of sugar, egg yolk and vanilla in a food processor.
- Heat the gelatin in the microwave for 20 seconds. Gradually pour the gelatin into the cream cheese mixture and mix for 30 seconds. Set aside.
- Use an electric mixer to whip the cream on high speed with the rest of the sugar until stiff peaks form. Use a spatula to gently fold half the whipped cream into the cream cheese mixture to form a thick mousse. Divide half of this cream filling among the ring molds.
- Top the filling with the raspberries and then cover with the remaining filling.
- Use the rest of the whipped cream to make rosettes on top of each of the cheesecakes. Refrigerate for 1 to 2 hours.
- When ready to serve, lift off the molds and top each cheesecake with a raspberry and a mint leaf.