INSTRUCTIONS:

1. For the base, blend the oat cookies in a food processor until finely ground. Add melted butter and lemon zest, then pulse until combined. Press the mixture into the base of a 21cm tin and chill in the fridge.

2. For the filling, mix gelatin with 50ml cold water and let it sit for 10 minutes. Beat cream cheese and sugar until smooth, then add cream and yogurt until thick. Stir in lemon juice and vanilla. Microwave the gelatin and mix it in. Reserve 230g of the mixture, then combine the rest with raspberry purée. Freeze for 20-30 minutes.

3. Pour the reserved white mixture on top and freeze again for 20-30 minutes.

4. For the jelly, mix raspberry juice with 7g gelatin (prepared with cold water and microwaved). Pour over the cheesecake and refrigerate overnight. Enjoy!

PREP TIME & NUTRITION:

Prep Time: 30 minutes, Servings: 10, Calories: 320, Net Carbs: 25g, Fats: 18g, Protein: 6g