Baked Lemon and Raspberry Swirl Cheesecake

Oh this is good...so good in fact that I had it for breakfast this morning!
This is not at all dense like some bought baked cheesecakes can be, it is soft, creamy, mousse-like and totally delicious.  Make it the day before you need it as it needs a long time to chill in the fridge.

Easily serves 12 people
Ingredients

200g Digestive Biscuits

100g Butter

600g Cream Cheese

200ml Double Cream

4 Large Eggs

200g Caster Sugar

Zest and Juice of 1 Lemon
For the swirl

150g Raspberries

50g Caster Sugar

2 teaspoons Cornflour

• Preheat the oven to 150C and line the base of a spring form tin (approx. 20cm diameter) with a circle of baking/greaseproof paper (this makes it so much easier to get the cheesecake out of the tin).
• Bash or blitz the biscuits into crumbs then mix the melted butter in thoroughly.  Tip this into the tin and press it in evenly across the base.  Set aside.
• To make the filling beat the cream cheese with the sugar, lemon zest and juice.  Whisk in the cream and eggs until smooth.  Pour the mixture over the base then put it in the preheated oven for 30 minutes.
• During this time tip the raspberries into a small pan and add the sugar and cornflour.  Heat slowly until the raspberries are juicy, boiling and thickened by the cornflour.  Pour through a sieve into a bowl or jug.
• After the cheesecake has had 30 minutes baking take it out of the oven and spoon the thickened raspberry coulis in swirls on the top.
• Put it back in the oven for 15 minutes then turn the oven off and leave the cheesecake in the oven until cool.  Transfer it to the fridge, it may still have a bit of a wobble until it is completely chilled.  Ideally let it chill overnight.
• To remove it from the tin, run a knife around the edge of the cheesecake and take the outer ring off.  The base of the tin should then come away quite easily with a bit of persuasion with a spatula, it can then be slid onto a plate while you peel the baking paper off.