Ingredients:

  • 300g Graham cracker crumbs
  • 115g Unsalted butter, melted
  • 25g Granulated sugar
  • 1g Sea salt
  • 340g Fresh or frozen raspberries
  • 50g Granulated sugar
  • 15ml Lemon juice
  • 680g Full-fat brick cream cheese, softened
  • 120g Confectioners' sugar, sifted
  • 360ml Heavy whipping cream, cold
  • 5ml Pure vanilla extract
  • 2g Grated lemon zest

Instructions:

  1. Combine 300g graham cracker crumbs with 25g granulated sugar and 1g sea salt.
  2. Pour in 115g melted unsalted butter and stir until it feels like wet sand.
  3. Press the mixture firmly into the bottom and 1cm up the sides of a 23cm springform pan. Note: Use the bottom of a flat measuring cup to pack it tight.
  4. Freeze the crust for 15 minutes until solid and cold to the touch.
  5. Place 340g raspberries, 50g granulated sugar, and 15ml lemon juice in a small saucepan over medium heat.
  6. Simmer for 8-10 minutes until the liquid reduces by half and coats a spoon.
  7. Strain through a fine mesh sieve to remove seeds, then chill completely in the fridge.
  8. Beat 680g softened cream cheese with 120g sifted confectioners' sugar and 2g lemon zest until completely smooth and cloud like.
  9. In a separate chilled bowl, whip 360ml heavy cream and 5ml vanilla until stiff, defiant peaks form.
  10. Gently fold the whipped cream into the cream cheese mixture using a spatula. Note: Do not stir vigorously or you will lose the air.
  11. Pour half the filling into the crust, then drizzle half of the raspberry reduction on top.
  12. Add the remaining filling, top with the rest of the reduction, and swirl with a knife until beautiful crimson ribbons appear.
  13. Chill in the refrigerator for at least 3 hours until the center feels firm when gently pressed.