Briony May

Raspberry Cheesecake

(Serves 12)


Oven on to 180*C fan/200*C. Bash up biscuits into crumbs. Add melted butter. Press into the base of 8 inch tin and bake for 10 minutes.

In a bowl, mix together cream cheese, sugar, sour cream, egg, egg yolk and corn flour until smooth (sometimes you need to use a whisk to get any lumps out).

Retrieve the base and turn oven down to 160*C fan/180*C. Mix in 150g raspberries to cream cheese mixture. Pour onto base. Sprinkle over any small raspberry bits.

Bake for 35-40 minutes until set. Leave to cool. Chill for 2-3 hours or overnight.

  • 175g digestives/hobnobs
  • 80g butter, melted
  • 325g cream cheese, room temperature
  • 100g caster sugar
  • 75ml sour cream/creme fraiche, room temperature
  • 1 egg + 1 egg yolk
  • 1 tbsp corn flour
  • Raspberries (fresh or frozen)


  • 8 inch loose bottomed cake tin
  • Electric whisk
  • Parchment paper


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