# What You Need:
→ Biscuit Crust
01 - Graham cracker crumbs, 1 2/3 cups (about 7 oz)
02 - Unsalted butter, 7 tablespoons (about 3.5 oz), melted
→ Cheesecake Filling
03 - Full-fat cream cheese, 14 oz, softened
04 - Heavy cream (cold), 3/4 cup plus 1 tablespoon
05 - Confectioners' sugar, 3/4 cup plus 2 tablespoons
06 - Vanilla extract, 1 teaspoon
07 - Fresh lemon juice, 1 tablespoon
→ Raspberry Coulis
08 - Fresh or thawed raspberries, 2 cups
09 - Granulated sugar, 1/4 cup plus 1 tablespoon
10 - Fresh lemon juice, 1 tablespoon
# How to Make It:
01 - Pulse graham crackers to fine crumbs or place in a sealed bag and crush with a rolling pin. Transfer crumbs to a bowl, add melted butter and mix until fully moistened. Press the mixture evenly into the base of an 8-inch springform pan, using the bottom of a measuring cup to compact the surface.
02 - Place the pan in the refrigerator and chill the crust for 20 minutes to firm while you prepare the filling.
03 - Beat softened cream cheese in a large bowl until smooth. Add confectioners' sugar, vanilla and lemon juice, mixing until homogenous. In a separate bowl, whip the cold heavy cream to soft peaks. Fold the whipped cream gently into the cream cheese base until fully incorporated and silky.
04 - Spoon the filling over the chilled crust and smooth the surface with an offset spatula. Cover the pan and refrigerate for at least 6 hours, preferably overnight, until firmly set.
05 - Combine raspberries, granulated sugar and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the fruit breaks down and the sugar dissolves, about 5 to 7 minutes. Remove from heat and pass through a fine-mesh sieve, pressing to extract the purée and leaving seeds behind. Cool to room temperature.
06 - Release the springform and transfer the cake to a serving plate. Drizzle the cooled raspberry coulis over slices and garnish with extra fresh raspberries if desired. Slice with a hot, dry knife for clean edges.
