Ingredients

20cm/9inch cake pan

- 250g of of digestive biscuits

- 40g of butter

- 350g of creamcheese

- 3/4 cup of sugar

- 1 1/4 cup of heavy whipping cream

- 2 hand full of raspberry

- juice of one lemon

Crush the biscuits in a food processor.

Butter a cake pan and add a sheet of parchment paper cut same size of the bottom. Melt the butter in the microwave and let it cool a bit. Add the butter into a bowl with the crushed biscuits.

Mix well. Spread the biscuits at the bottom of the cake pan, pressing them with your hands or a spoon.

Wrap the pan with plastic paper and keep it in the refrigerator for about an hour.

Meanwhile whip the cremcheese with the sugar until smooth. In another bowl whip the heavy whipping cream until fluffy.

Mix gently the cream cheese with the whipped cream. Spread evenly the cream on top of the biscuits. I also put a border of baking paper on the pan toeasly take the cake out from the pan after.

Cover the pan and let in the refigerator for at least 3 hours, even overnight if you are making the cake one day in andvance.

Before to serve make the raspberry reduction. Warm up half of the raspberries in a small pot with the lemon juice until soft. Use a colander to take out the seeds. To see how to make a reduction see the recipe here.

Take out the cake from the refrigerator.

Remove the borders and place it on a serving plate. Spread the raspberry reduction in the center of the cake and place nicesly the rest of the raspberries on top.

Add some powdered sugar on top. Serve cold.