Baked lime cheesecake with raspberries

Method

1. Melt the butter in a large bowl. Use a little of it to brush inside the tin. Cover the base with a circle of Bakewell paper. Mix the biscuits and almonds into the melted butter. Spoon the mixture into base of tin, pressing it down with the back of the spoon. Chill for at least 15 mins.
2. Set the oven to gas mark 2 or 150°C. Beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Stir in the lime zest and vanilla extract. Pour the mixture over the biscuit base.
3. Bake the cheesecake below the middle of the oven for 1 hour, until almost set in the middle. Mix the lime zest, sugar and vanilla into the pot of soured cream, then spread this carefully over the cheesecake. Bake for another 10-15 mins until just set. Turn the oven off, open the door a little and leave the cheesecake inside to cool for about 30 mins. Then leave to cool at room temperature for a few hours. Chill in the fridge overnight.
4. To serve, run a hot knife between the cheesecake and the tin, then slide the cheesecake out of tin, removing the paper, on to a flat plate.
5. Put about a third of the raspberries in a bowl and crush them with a fork. Add the icing sugar, then the rose water and the rest of the fruit. Chill until ready to serve. Spoon the fruit on top of the cheesecake.

Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe.