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
HOW IT WORKS
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