Raspberry baked cheesecake

Ideal for any occasion, this raspberry baked cheesecake is a great dessert which can be made a day can be made a day in advance.

Serves: 8-10
Time: 2 to 21/2hrs

175g (6oz) crushed digestive biscuits
65g (21/2oz) melted butter
450g (1lb) medium-fat soft cheese
75g (3oz) caster sugar
Rind of 1 lemon
3 medium eggs
300ml (1/2pt) soured cream

1. Preheat oven to 170°C/325°F/Gas 3.
2. Mix 175g (6oz) crushed digestive biscuits with 65g (21/2oz) melted butter and press into a greased and base-lined 20cm (8in) spring-form tin.
3. Chill in the fridge.
4. Beat 450g (1lb) medium-fat soft cheese with 75g (3oz) caster sugar and the juice and rind of 1 lemon.
5. Gradually beat in 3 medium eggs, then fold in 300ml (1/2pt) soured cream and 30ml (2tbsp) cornflour.
6. Pour over the biscuit base and top with 75g (3oz) fresh raspberries.
7. Place the tin on a baking sheet and bake for 11/2 to 2hrs until just set.
8. Turn off the heat and leave the cheesecake to cool in the oven.

Tip
Remove from the fridge 1-2 hrs before serving to allow the filling to soften slightly.

Where to next?
Tana Ramsay's lemon cheesecake
Chocolate ripple cheesecake
Desserts
Raspberry recipes

Bought too many raspberries? Try this top tip

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