Ingredients:
For the base:
200 g biscuits (Jubilee type)
100 g butter
For the filling:
600 g cream cheese
200 g sugar
3 eggs
200 ml of cream 33%
1 tsp. vanilla extract
200 g fresh or frozen raspberries
For the topping:
200 g raspberries
50 g sugar
1 tbsp cornstarch
Preparation:
Chop the biscuits into crumbs and mix with the melted butter.
Spoon the mixture into the bottom of the mould and place in the fridge.
Beat the cream cheese and sugar until smooth.
Add the eggs one at a time, beating thoroughly each time.
Pour in the cream and vanilla extract and mix until smooth.
Gently stir the raspberries into the filling.
Pour the filling over the biscuit base.
Bake at 150°C for 60-70 minutes until the centre of the cheesecake is slightly jiggly.
For the topping: boil the raspberries and sugar until soft, add the starch diluted in water and cook until thickened.
Pour the topping over the cooled cheesecake and chill in the fridge for at least 4 hours.