Raspberry Harvest

At Eden there are lots of juicy red raspberrys.My last day there we picked them all day.This is a recipe you can try.

Ingredients

8 digestive biscuits
50g butter,melted

600g cream cheese

2tbsp plain flour

175g caster sugar

vanilla extract

2 eggs,plus 1 yolk

142ml pot soured cream

300g raspberries

icing sugar

Preparation and cooking times

Prep 20 mins
Cook 40 mins

Ready in 1 hour

Method

1. Heat the oven to 180c/fan 160c/gas 4.Crush the biscuits in a food

processor(or put in a plastic bag and bash with a rolling pin).Mix with

the butter.Press into a 20cm springform tin and bake for 5 minutes,

then cool.

2. Beat the cream cheese with the flour,sugar,a few drops of vanilla,

eggs,the yolk and soured cream until light and fluffy.Stir in half the

raspberries and pour into the tin.Bake for 40 minutes and then check,

it should be set but slightly wobbly in the centre.Leave in the tin to cool.

3. Keep a few raspberries for the top and put the rest in a pan with 1 tbsp

icing sugar.Heat until juicy and then squash with a fork.Push through a

sieve.Serve the cheescake with the raspberry sauce and raspberries.