|600g / 1lb 5oz full fat soft cheese (cream cheese)|
|300g / 10oz fresh raspberries|
|175g / 6oz caster sugar|
|142ml / ¼ pint (small pot) of soured cream|
|50g / 2oz unsalted butter|
|9 digestive biscuits|
|2 medium eggs|
|1 medium egg yolk|
|2 tablespoons of plain flour|
|1 tablespoon of icing sugar|
|4 drops of vanilla extract|
Turn the oven on, setting it to 180°C / 350°F / Gas Mark 4.
Crush the biscuits in a food processor or place them in a bag and crush with a rolling pin.
Separate one yolk from an egg.
Cheesecake is one of the tastiest and most attractive of deserts. Our baked cheesecake recipe is easy to make and looks spectacular topped with raspberries. A great way to use up a glut of this fruit from your garden.
Lots has been written about cooking the mixture in a springform tin or one with a moveable base. We have tried both and the tin with the moveable base came out the winner every time - it preserved the edges of the cheesecake far better. Just make sure you grease it well. When the time comes to serve the cheesecake, place the base of the tin on a largish cup and gently push the edges of the tin down to remove it.
Recipe by David Marks.
Place the baking tin in the oven and bake for seven minutes. Remove it from the oven to cool.
The cheesecake is properly cooked when the edges are firm and the centre is set but not yet firm. Place it to one side to cool.
Place half of the remaining raspberries and icing sugar in a pan on a medium heat. Stir frequently with a fork until the raspberries turn almost to a liquid.
Pour the mixture into a sieve with a bowl below. This will remove the pips. Press the mixture into the sieve with a spoon to remove all the juice.