Raspberry cheesecake

This is a great cheesecake recipe I got from BBC. This could be the best cheesecake I've had so far.

Ingredients
10 digestive biscuits
60 g butter

600 g cream cheese at room temperature
2 tablespoons flour
175 g caster sugar
2 egg whites
3 egg yolks
150 ml sour cream
Few drops of vanilla extract
500 g raspberries

You will need a cake form with a clip to bake the cheesecake. Line its base with greased baking paper to remove more easily.

To prepare the base of the cheesecake, first turn on the oven at 450 K (fan-assisted 430 K or gas 4). Crush the digestives, then melt the butter and mix well with your hand (works much better than a spoon). Press the mixture uniformly onto the base of the form and bake for five minutes. Let it cool, while preparing the filling.

Preparing the filling is actually pretty easy. You pretty much need to beat the rest of the ingredients together (except the raspberries) with a mixer. It might be a bit easier to beat the eggs separately first, but it doesn't really matter that much. Once you have a uniform, light mixture, stir in about 150 g of the raspberries and pour over the base. Because the mixture is very runny in the beginning, it's a good idea to wrap the cake form with some aluminium foil in case it starts leaking.

Now just put the cake form back in the oven (which should still be on at the same temperature) and bake for 40-45 minutes. When you take it out, the centre will still be a bit wobbly, but it will become firm when you chill it.

For the topping, you can optionally prepare some raspberry coulis. Put 100 g of the raspberries with one tablespoon of icing sugar and a few drops of lemon in a food processor and mix well. Then put the whole thing through a sift to remove the seeds and it's ready.

When the cheesecake has cooled down, decorate with the rest of the raspberries. You can either put the coulis on top, or use it later when you're serving. If you're putting it on the cheesecake with the raspberries, keep in mind that it will remain a bit runny. If you prefer it firmer, you can try mixing in a bit of dissolved gelatine. You can also use different types of berries for the decoration. I prefer strawberries.



Either way, cover and leave in the fridge for several hours.