Vanilla Cheesecake and Raspberry Coulis

• Ingredients for Cheesecake

• 250g of digestive biscuits (crushed)
• 150g of butter (melted)
• 115g of caster sugar
• 3 tbsp of corn flour
• 900g of ricotta cheese (needs to be room temperature)
• 2 large eggs
• 115ml double cream
• half a teaspoon of vanilla extract
• Zest of lemon

• Method

• Grease a 24cm spring form cake tin an preheat the oven in 180 degrees centigrade/gas mark 4
• Mix the biscuits and butter together in a bowl and then press the mixture into the base of the tin and cook for 10 minutes in the oven. Cool on a rack
• Turn the oven up to 200 degrees c.gas mark 6
• Mix the corn flour and caster sugar together in a bowl and then add the cheese and beat until creamy
• Beat in the eggs
• Gradually add the cream, beating until smooth
• Add the lemon zest
• Tip the mixture into the tin, level the surface and sit on a baking sheet
• Cook for 40-45 minutes until the top is starting to brown slightly and the filling has set around the edges. The middle should be a little runny.
• Put some foil over the top to stop it browning too much
• Let it cool then put it in the fridge for at least 3 hours or even overnight

• Ingredients for Raspberry Coulis

• 400g bag of frozen raspberries
• 3 tbsp of caster sugar

• Method

• Warm the raspberries slowly in a saucepan and add caster sugar
• Make sure that they are all softened but do not heat up too much
• Liquidise the mixture and then strain through a sieve to remove the pips (you may need to do this more that once to remove as many as possible)
• Allow to cool and serve with the cheesecake