Baked Raspberry Cheesecake

This is a quick and easy recipe that I'd like to share. I got from BBCGoodFood.com

INGREDIENTS:

Honey Graham Crackers

50g Salted Butter (melted)

600g Cream Cheese

2 tbsp Plain Flour

175g Caster Sugar

Vanilla Extract

2 Eggs + 1 Yolk

142ml Pot Soured Cream

300g Fresh Raspberries

PREPARATION:

1. Heat the oven to 180C/fan, 160C/gas4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin baking pan and bake for 5 mins, then cool.

2. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin pan. Bake for 40mins and then check. It should be set but slightly wobbly in the center. Leanve in the tin to cool.

3. Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and fresh raspberries.