Artfully marbled with a tangy berry swirl, this luxurious lemon raspberry cheesecake will make a show-stopping end to any ...

Lemon Raspberry Cheesecake with a Pound Cake Crust. Ingredients. Pound Cake. 3 cups all purpose flour. 1/2 teaspoon salt. 1 tablespoon baking powder. 4 sticks softened butter (I used salted) ...

Before starting this recipe, create the Lemon Curd. You will need this later on. For the Biscuit Base: 1. Blitz your biscuits in a food processor to a fine crumb, then add your melted butter to ...

Grease a 20cm round springform tin with nonstick spray. Line the base and side with baking paper. 1 Base In a food processor, process the biscuits and sugar until fine crumbs form. With the motor ...

Bake the cheesecake for 15 minutes in the oven, and when the time is up pull out the pan and scatter over the rest of the raspberries on top and dust with a little extra icing sugar, then place ...

Make easy lemon-raspberry cheesecake and fruity tarts — no oven required Elise Strachan, of the popular YouTube channel My Cupcake Addiction, shares easy no-bake desserts that are as cute as ...

Beat in the lemon curd. Fold in the whipped topping. Pipe or spoon about 1 teaspoon cheese mixture into each pastry cup. Refrigerate for 10 minutes or until the set. Top each tartlet with 1 raspberry.

Stir 90g (¾ cup) of the raspberries and half the lemon zest into the remaining cheesecake mixture. Remove the base from the freezer and pour over half the cheesecake mixture. 4.