- 85g/3oz almond biscuits, crushed
- 30g/1oz unsalted butter, melted
- 110g/4oz mascarpone cheese
- 2 tbsp icing sugar
- 1 tbsp lemon juice
- 55g/2oz raspberries
- 1 tbsp icing sugar
- squeeze lime juice
- sprig mint, to garnish
- Mix the crushed biscuits and melted butter in a bowl.
- Place a chefs' ring onto a serving plate. Press the biscuit mixture firmly into the ring.
- In a bowl, mix together the mascarpone, icing sugar and lemon juice. Spoon the mixture into the ring and smooth off the top using a palette knife. Remove the ring.
- To make the raspberry coulis, blend the raspberries, icing sugar and lime juice in a mini-food processor and pass through a sieve.
- To serve, drizzle the coulis over the cheesecake and garnish with a sprig of mint.