Red Fruit Cheesecake

Crush the biscuits into fine powder. Mix in the melted butter until homogeneous. Press firmly into the bottom of a lined springform pan (20-23 cm). Refrigerate.

In a bowl, whisk the softened cream cheese with sugar and vanilla until smooth. Incorporate the eggs one by one. Add the heavy cream and lemon zest (if using). Mix until homogeneous.

Preheat the oven to 160°C (without fan). Pour the mixture onto the cold biscuit base. Bake for 45-50 min. The cheesecake is done when the edges are set and golden, but the center still wobbles slightly.

Turn off the oven, prop the door open with a wooden spoon, and let cool inside for 1h. Remove, let cool to room temperature, then cover and refrigerate for at least 4h (ideally overnight).

In a saucepan, bring the red fruits, sugar, and lemon juice to a boil. Simmer for 8-10 min over low heat, mashing the fruits. Add the cornstarch diluted in water and thicken for 1 min while stirring. Strain for a smooth coulis. Let cool.

Run a thin, hot knife along the edge of the pan. Open the springform and remove the ring. Cover the cold cheesecake with the cooled coulis. Decorate with fresh red fruits and mint leaves.