Cheesecake

Baked raspberry cheesecake
1. 

8 digestive biscuits
50g butter, melted
600g cream cheese
2 tbsp plain flour
175g caster sugar
vanilla extract
2 eggs plus 1 yolk
142ml pot soured cream
300g raspberries
icing sugar

Heat the oven to 160C. Crush the biscuits and mix with the butter, then press into a 20cm springform tin and bake for 5 mins, then cool.

Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy then squash with a fork and push through a sieve. Serve the cheesecake with the raspberry sauce and the raspberries.

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