Lemon and Raspberry Fridge Cheesecake

Base 

• 100g digestive biscuits 
• 30-35g butter, melted 

Raspberry Swirl 

• 100g frozen raspberries 
• 50g caster sugar
• 1 lemon, juice only 

Cheesecake Filling 

• 450g full-fat cream cheese, at room temperature 
• 385g condensed milk 
• 1 lemon, juice and zest 

To make the base, place the digestive biscuits in a food processor and blitz into fine crumbs, or crush them in a bag with a rolling pin.  

Mix with the melted butter until evenly coated, then divide the base between the four Le Creuset Mini Cocottes. Press down firmly to create a smooth base. Place in the fridge to chill while you prepare the filling. 

For the raspberry swirl, place the frozen raspberries, caster sugar, and lemon juice in a small saucepan. Heat gently until the raspberries break down and the sugar dissolves, then simmer for 3 to 5 minutes, or until slightly thickened. Blend and strain the mixture through a fine sieve to remove the seeds, then set it aside to cool. 

To prepare the cheesecake filling, beat the cream cheese in a large mixing bowl until smooth and creamy. Gradually add the condensed milk, mixing until fully incorporated. Beat in the lemon juice and zest until the mixture becomes silky and thickened. Divide the filling into each Mini Cocotte and smooth the surfaces. 

Place the cooled raspberry sauce into a piping bag and cut a tiny hole in the tip. Pipe tiny heart shapes in a circular pattern around the outer edge of each cheesecake's surface. Using a skewer, drag the tip through each heart to create a heart wreath of raspberry swirl.  

Cover and refrigerate for at least 4 to 6 hours, or ideally overnight, until set.