220g raspberries (frozen or fresh)
80g caster sugar
Juice of half a lemon (or more to taste)
{For the cheesecake base}
85g shortbread biscuits
55g ground almonds
45g melted butter
{For the filling}
600g cream cheese
185ml sour cream
2 eggs
180g caster sugar
1 tsp vanilla extract
{To make the raspberry coulis}
- Cook raspberries, caster sugar and lemon juice on a low heat until sugar is dissolved and berries are soft.
- Allow to cool, then blend and pass through a sieve.
- Simmer juice over a low heat until coulis thickens (around 10 minutes)
{Make the base}
- Whiz shortbread in a food processor until they are a fine crumb.
- Add almonds and melter butter.
- Whiz to combine
- Grease a 20cm spring form tin, making sure to grease all the way up the sides.
- Press biscuit mix firmly into the tin making sure it is spread evenly.
- Chill in fridge while you make the cheese mixture.
{Mixing the filling}
- Whizz cream cheese in food processor until smooth.
- Add sour cream, eggs, caster sugar and vanilla extract and whiz again until smooth.
- Pour cheese mix into base.
Refrigerate and serve chilled with the coulis.
- Don't be alarmed when the cheesecake falls once you have taken it out of the oven. It will still be light and smooth.
- As the cake falls it pulls away from the sides of the tin, which is why the sides must be well greased.
- Without the coulis the cheesecake takes about 20 minutes to prepare.
- The coulis takes a little time, around 20 minutes to but could easily be prepared the day before.
Enjoy, and thanks to my lovely friend Helen for this great recipe.