Tart, sweet, tangy and creamy, this delectable cheesecake is a study in yummy contrasts.
- 150g ginger nut biscuits (or digestives if you prefer)
- 60g butter, melted
- 600g cream cheese
- 2 tbsp plain flour
- 175g golden caster sugar
- Zest of ½ lemon
- 2 eggs
- 150g sour cream
- 350g raspberries
- 1 tbsp icing sugar
- Heat the oven to 160C fan (180C)
- Crush the biscuits and mix well with the melted butter
- Press the buttery crumbs into a 20cm spring-form tin and bake for 5 mins, then put on one side to cool
- Beat the cream cheese with the flour, sugar, lemon zest, eggs and sour cream until light and fluffy.
- Stir in half the raspberries and pour the mixture into the tin
- Bake for 40 mins and then check – it should be set but slightly wobbly in the centre. Leave in the tin to cool
- Put the rest of the raspberries in a pan with the icing sugar
- Heat until they start to break apart and then press through a sieve
- Once the cheesecake is cool, de-tin it and drizzle with the raspberry sauce before serving
Sophie cooks 