Instructions
Crust
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Crush the cookies and mix with the melted butter.
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Press firmly into the bottom of a springform pan.
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Refrigerate for 30 minutes.
Coulis
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Heat the raspberries, blackberries, sugar, and lemon juice over low heat for 5–7 minutes.
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Blend, then strain if desired.
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Let cool completely.
Cheesecake filling
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Whisk the cream cheese with the powdered sugar, vanilla, and lemon juice.
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Whip the heavy cream to stiff peaks.
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Gently fold it into the cream cheese mixture.
Assemble
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Pour the filling over the chilled crust.
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Spoon the cooled coulis on top.
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Swirl with a toothpick.
Chill
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Refrigerate for at least 4 hours (overnight is best).
Decoration (optional)
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Fresh blackberries and raspberries
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Mint leaves
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Lemon zest
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