Name: Baked Lemon Cheesecake With Buttery Biscoff Base, Cream Cheese And Raspberries
Total time: 1 h
Yield: 12
Ingredients: 100g/4oz unsalted butter; 250g/9oz Lotus Biscoff or ginger nut biscuits; 4 large free-range eggs; 1 tsp vanilla bean paste; 100g icing sugar, plus extra for dusting; 680g/1lb 6oz cream cheese; 1 lemon; 300g/11oz raspberries

VMG Recipes