Raspberry Cheesecake

Ingredients:

8 digestive biscuits

50 grams melted butter

600 grams cream cheese

2 tablespoons flour

175 grams caster sugar

Few drops of vanilla extract

2 eggs

1 yolk

140 ml pot of soured cream

300 grams raspberries

How to cook:

Heat the oven to 180C. Crush the biscuits in a food processor. Mix with melted butter. Press into a 20cm springform tin and bake only for 5 minutes, then cool. Beat cream cheese with flour, caster sugar, a few drops of vanilla extract, eggs, yolk and a 140ml pot of soured cream until light. Stir in the raspberries (150 grams) and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool. Using the remaining (150 grams) raspberries, keep a few for the top and put the rest in a pan with 1 tablespoon icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheescake with the raspberry sauce and raspberries