Ingredients

Steps

• Combine 85g crushed biscuits and 30g melted butter in a bowl.
• Press the biscuit mixture firmly into a chef's ring placed on a serving plate.
• Mix 110g mascarpone, icing sugar, and 1 tbsp lemon juice in a separate bowl.
• Spoon the cream mixture into the ring, smooth the top, and carefully remove the ring.
• Blend 55g raspberries, icing sugar, and lime juice in a mini-food processor and sieve.
• Drizzle the coulis over the cheesecake and garnish with mint.