Directions
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Prepare the base: Begin by grinding the oatmeal or plain cookies into a fine powder using a food processor. In a separate bowl, combine this powder with the melted butter and optional sugar. Mix until well combined, then press the mixture firmly into the bottom of a springform pan. This step creates a tremendous first layer for your cheesecake. Chill it in the refrigerator for about 15 to 20 minutes to help it set.
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Lemon cheesecake cream: In a small bowl, place the gelatin and add 3 tablespoons of water to let it swell for approximately 5 minutes. Meanwhile, take another bowl and whisk together the room temperature cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy. Next, in a separate bowl, lightly whip the cold cream until it thickens slightly. Gently fold this whipped cream into the cheese mixture, being careful not to deflate it. Now, melt the swollen gelatin using the double boiler method until it becomes liquid. Quickly pour this into your cheesecake mixture, stirring thoroughly to ensure everything is well incorporated. Finally, pour the cream mixture over the chilled base and smooth the top. Refrigerate it for at least 4 to 5 hours, preferably overnight for the best results.
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Raspberry sauce: On to the vibrant raspberry sauce! In a saucepan, combine the raspberries, sugar, and lemon juice over medium heat. As it heats up and begins to simmer, prepare the cornstarch mixture by dissolving the cornstarch in 1 tablespoon of water. Add this to the saucepan and stir for 2 to 3 minutes, allowing it to thicken. Once it reaches your desired consistency, remove the saucepan from the heat and let it cool completely. Drizzle this sauce over the cheesecake before serving to add a beautiful pop of color and flavor.
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