Step 1

Blitz your Biscuits in a food processor to a fine crumb - alternatively, bash them in a bowl with the end of a rolling pin to a fine crumb.

Step 2

Add your melted Butter to the biscuits, and mix together till combined well.

Step 3

Press the biscuit mixture into the bottom of a 20cm/8" Deep Springform Tin and leave to the side for now.

Step 4

Add your Cream Cheese and Icing Sugar to a bowl, and whisk till smooth. I use my Kitchenaid stand mixer!

Step 5

Add in your Double Cream, and whisk again till its thickening.

Step 6

Add in your Lemon Juice, and continue to whisk the mixture until it's really thick. It shouldn't take too long!

Step 7

Add in your Raspberries, and fold the mixture to combine.

Step 8

Spread the mixture over the biscuit base, and refrigerate for 5-6 hours, or preferably over night.

Step 9

Whisk together your Double Cream and Icing Sugar, and pipe onto your cheesecake using your favourite piping tip!

Step 10

Add some fresh raspberries to each swirl, and sprinkle the cheesecake with Lemon Zest, and Freeze Dried Raspberries.