Spoon the filling over the crust and smooth the top. Chill in the refrigerator for at least 4 hours or overnight.
For the topping, gently warm raspberry jam to thin it out. Spread over the cheesecake. Garnish with fresh raspberries and lemon slices.
Chill until ready to serve.
Prep Time: 30 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes
Kcal: 420 kcal per serving | Servings: 12 servings
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