Metric Imperial
600 g full fat soft cheese (cream cheese)
300 g fresh raspberries
175 g caster sugar
142 ml (small pot) of soured cream
50 g butter
9 digestive biscuits
2 medium eggs
1 medium egg yolk
2 tablespoons of plain flour
1 tablespoon of icing sugar
4 drops of vanilla extract
PREPARATION
Crush the biscuits in a food processor or place them in a bag and crush with a rolling pin.
Separate one yolk from an egg.
Melt the butter on a medium heat until it is runny. Take it off the heat and mix in the crushed biscuits using a fork.Place the mixture in the baking tin and firm it down using your hands. Make sure the base of the tin is covered to an even depth.
Place the cream cheese, eggs, egg yolk, soured cream, caster sugar and vanilla essence. Mix them all together with a fork, Do this vigorously for about 5 minutes. (I use a mixer and just give it 2 minutes)
Add half of the raspberries and mix them in. Pour into the baking tin and cook on manual for 25 minutes, followed by 10 minutes Natural Pressure Release.
The cheesecake is properly cooked when the edges are firm and the centre is set but not yet firm. Place it to one side to cool.
Place half of the remaining raspberries and icing sugar in a pan on a medium heat. Stir frequently with a fork until the raspberries turn almost to a liquid.
Pour the mixture into a sieve with a bowl below. This will remove the pips. Press the mixture into the sieve with a spoon to remove all the juice.
The cheese cake will probably still be slightly warm so place in the fridge (with the container of raspberry juice) for half an hour.
Pour the raspberry juice over the cheese cake then top it all off with the remaining raspberries. Place back in the fridge until ready to serve.