Begin by preparing the crust, which forms the foundation of this elegant dessert. Crush 1¼ cups (175g) of graham crackers into fine crumbs and combine them with ⅓ cup (75g) of melted salted butter and 3 tbsps (40g) of demerara sugar.
Mix until the texture resembles wet sand, then press the mixture firmly over the bottom and sides of a 9-inch springform pan, creating an even, compact layer. This crust provides structural support and a pleasant textural contrast to the creamy filling.
For the cheesecake filling, start by beating 1 cup (225g) of full-fat cream cheese with 3 tbsps (30g) of granulated sugar until smooth and combined. Gently fold in ⅔ cup (150ml) of heavy cream and ½ cup (150g) of full-fat Greek yogurt, blending until no streaks remain.
Gradually whisk in the juice of 1½ lemons, adding it slowly to guarantee the mixture doesn't curdle and to allow you to adjust the tartness to your preference. Pour the smooth filling into the prepared crust and refrigerate overnight, allowing the cheesecake to set completely without any baking required.
Once the cheesecake has chilled thoroughly, loosen the edges with a thin knife and carefully remove it from the springform pan. Arrange 1½ cups (175g) of fresh raspberries or other soft fruits over the top in an attractive pattern.
Warm 1–2 tbsps of red currant jelly and brush it gently over the fruit to create a glossy, jewel-like finish that seals in freshness and adds visual appeal. Allow the glaze to set briefly before serving the cheesecake chilled.
