Ingredients:
- 8 digestive biscuits – crushed into crumbs
- 50g of butter – melted
- 600g of cream cheese
- 2 tablespoons of plain flour
- 175g of caster sugar
- Vanilla extract
- 2 eggs, plus 1 yolk
- 142ml pot of soured cream
- 300g of raspberries
- Icing sugar
Start by pre-heating the oven to 170 degrees C.
In a large mixing bowl, mix together the butter and crushed biscuits. Pour the mixture into a springform tin and press well into the base, ensuring you fully cover the bottom surface of the tin. Bake in the oven for 5 minutes, then allow to cool.
In another mixing bowl, beat together the cream cheese, flour, caster sugar, eggs, soured cream and a few drops of vanilla extract until light and fluffy. Take half of the raspberries and press them through a sieve to make a coulis. Stir the coulis gently into the cheesecake mixture to give you a marbled effect. Scatter the other half of the raspberries onto the biscuit base and then pour over the cheesecake mixture.
Bake for about 40 minutes or until set in the middle. Allow to cool.
Once cool, remove the cheesecake from the springform tin and serve up in slices. Enjoy!
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