Baked raspberry cheesecake

 

Ingredients

• 10 digestive biscuits


• 60g butter, melted


• 600g cream cheese


• 2 tbsp plain flour


• 175g caster sugar


• vanilla extract


• 2 eggs, plus 1 extra egg yolk


• 140ml crème fraiche


• 350g raspberries


• icing sugar

Method

1. Heat the oven to 180C/fan 160C/gas 4. Crush 10 digestive biscuits in a food processor and mix with 60g of melted butter. Press the biscuit base into a 22cm springform cake tin and bake for 5 minutes, then cool.


2. Beat 600g cream cheese with 175g caster sugar, 2 tablespoons of flour, a few drops of vanilla extract, 2 eggs, 1 yolk and 140ml of crème fraiche until it is light and fluffy. Gently stir in 150g raspberries and carefully pour into the tin on top of the biscuit base. Bake for 40 minutes and then check the cheesecake- it should be set but very slightly wobbly in the centre. Leave in the tin to cool.


3. Using the remaining 200g raspberries, keep a few for the top and put the rest in a pan with 1 tablespoon of icing sugar. Add a teaspoon of water. Heat gently until the raspberries are juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and the extra raspberries.