Baked rasberry cheesecake

Ingredients:

8 digestive biscuits
50g butter , melted
600g cream cheese
2 tbsp plain flour
175g caster sugar
vanilla extract
2 eggs , plus 1 yolk
142ml pot soured cream
300g raspberries
icing sugar

Method:

1. Heat the oven to 180C/fan 160C/gas 4.
2. Crush the biscuits in a food processor.
3. Mix with the butter to form a crust and press into a 20cm springform tin and bake for 5 minutes, then cool.
4. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy.
5. Stir in half the raspberries and pour into the tin.
6. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre.
7. Leave in the tin to cool.
8. Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar.
9. Heat until juicy and then squash with a fork.
10.Push through a sieve.
11. Serve the cheescake with the raspberry sauce and raspberries.

Recipe from olive magazine, March 2007.