Baked raspberry cheesecake

Soft and creamy, with a pretty raspberry swirl, this cheesecake is simple to make, impressively pretty and simply delicious!  Friends and family are going to love you for giving this one a go.

{For the coulis}
220g raspberries (frozen or fresh)
80g caster sugar
Juice of half a lemon (or more to taste)

{For the cheesecake base}
85g shortbread biscuits
55g ground almonds
45g melted butter

{For the filling}
600g cream cheese
185ml sour cream
2 eggs
180g caster sugar
1 tsp vanilla extract

{To make the raspberry coulis}

• Cook raspberries, caster sugar and lemon juice on a low heat until sugar is dissolved and berries are soft.
• Allow to cool, then blend and pass through a sieve.
• Simmer juice over a low heat until coulis thickens (around 10 minutes)

{Make the base}

• Whiz shortbread in a food processor until they are a fine crumb.
• Add almonds and melter butter.
• Whiz to combine

• Grease a 20cm spring form tin, making sure to grease all the way up the sides.
• Press biscuit mix firmly into the tin making sure it is spread evenly.
• Chill in fridge while you make the cheese mixture.

{Mixing the filling}

• Whizz cream cheese in food processor until smooth.
• Add sour cream, eggs, caster sugar and vanilla extract and whiz again until smooth.
• Pour cheese mix into base.

Pour a small amount of raspberry coulis over the mix and swirl with a clean knife to give the marbled effect (see below).

Bake at 140 degrees for 1hr to 1hour and 10 minutes until set.
Refrigerate and serve chilled with the coulis.

{Baking tips}

• Don't be alarmed when the cheesecake falls once you have taken it out of the oven.  It will still be light and smooth.
• As the cake falls it pulls away from the sides of the tin, which is why the sides must be well greased.
• Without the coulis  the cheesecake takes about 20 minutes to prepare.
• The coulis takes a little time, around 20 minutes to but could easily be prepared the day before.

Enjoy, and thanks to my lovely friend Helen for this great recipe.