If you look through my recipes you will see I dont post loads of dessert recipes but this one is definitely worth making. I use freeze dried rasperries as they stand up much better to baking. They are widely available on line. This would be perfect with some rapsberry coulis or a dollop of cream

Baked Raspberry Cheesecake

Base

7oz biscuits of choice (digestive or ginger) blitzed

3oz melted butter

Filling

3 eggs separated

2.5oz butter

6oz caster sugar

400g cream cheese

5fl oz cream

1.5oz freeze dried raspberries separated

Base

Add melted butter to biscuits and mix well. Pour into a greased lined 23cm spring form tin. Press down really well and chill.

Filling

Blitz 1oz of the raspberries and set aside.

Beat the butter, sugar, egg yolks and cream cheese together until it is a smooth batter.

Beat the egg whites until they form light peaks

Beat the cream until it is thick.

Fold the cream into the mixture, followed by the blitzed and reserved raspberries and finally the egg whites into the mix. Do not over mix. Pour over the base, bake for 1hour at 150C until it is lightly set. Cool it in the oven with the door slightly open. Chill well then serve with some coulis, whipped cream and a few fresh raspberries if you have them.

Raspberry Coulis

Add 200g raspberries to a pot with a tsp of water, 2tsp icing sugar and a squeeze of lemon juice. Cook over a medium heat, squash the raspperries as they cook and stir well. Bring to the boil, turn right down to low and cook for a minute or 2. Sieve the mixture really well to get every last bit of coulis. Store in the fridge until you need it.