Baked vanilla cheesecake with raspberries

Cake tin:

20cm sandwich tin 4cm deep with a loose base, greased and lined with baking parchment

For the base:

200g pack shortbread fingers
50g butter, melted

For the filling:

300g Philadelphia Creamy Soft Cheese
350ml Crème fraîche
175g golden caster sugar
25g plain flour
3 large eggs, beaten
1 dessertspoon  Vanilla Extract

For the topping:

200g fresh raspberries
Icing sugar

Method

Preheat the oven to 150ºC, gas mark 3.

Blitz the biscuits into crumbs in a food processor then tip them into a bowl and add the melted butter and give it a thorough mix.

Press the crumbs evenly into the base of the lined tin using the back of a metal spoon to give it a smooth surface.

Make the filling

In a bowl, mix together the cream cheese, caster sugar and flour.

Stir in the crème fraîche, beaten eggs and vanilla.

Pour the mixture over the biscuit base and place it on a baking tray in the lower half of the oven.

Bake for 55 to 60 minutes, by which time the cheesecake will be barely coloured; it should be just set firm on the edge but still slightly wobbly in the centre.

Remove from the oven and allow to cool before placing in the fridge for several hours to firm up.

To serve the cheesecake, arrange the raspberries all over the surface and dust with icing sugar.