Break the gluten-free crackers into a food processor.

Pulse until fine crumbs are formed.

Add butter and pulse until combined.

Press a little of the mixture against the side of the food processor to check for binding.

Line the bottom of a 20 cm springform pan with baking paper.

Pour crumbs into the pan.

Press into the base and up the sides with your fingers.

Cover and refrigerate for 30 minutes.

In a stand or hand mixer, whip the cream until thick.

Add cream cheese and sugar and beat until combined.

Add lemon rind and juice and beat for a minute or two.

Pour cream cheese mixture into the base.

Cover and refrigerate overnight, or for at least 6 hours.

Cut into wedges and serve immediately with raspberry coulis (and a smile).