Ingredients:
Biscuit Base
300g digestives (crushed/blitzed)
100g butter
Cheesecakey bit
600g cream cheese (full fat – lets not mess around eh)
30g plain flour
200g sugar (white,Caster if you have it)
2 lemons (zested and juiced)
3 Eggs
175g creme fraiche
250g frozen raspberries
raspberries, dried raspberries, coulis
preheat oven to 220ºc (200ºc fan) – make the biscuit base to a 20cm round springform cake pan.
Add the cheesecakey ingredients (except raspberries) to a mixer bowl and mix till smooth, then add the raspberries. Add to the cake tin on top of the biscuit base.
Bake for 10 mins at 200ºc then reduce the temp to 110ºc/90ºc and bake for a further 25-30 minutes. Then turn off the oven and leave the cheesecake to cool in the oven, with the door ajar for 2 hrs.
Once cool, wrap in foil (still in its tin) and refridgerate overnight. Next day remove from the tin and deccorate. (raspberries, dried raspberries, coulis)