Leona's Lemon and raspberry cheesecake (Desserts)

Member Name: Lady1981

Product:	Desserts
Date:	14/11/09 (35 review reads)
Rating:

Advantages: Tangy, fruity, yummy, summery

Disadvantages: Not the healthiest thing in the world

I LOVE cheesecake!

My brother is an apalling chef and he has been making his own cheesecakes for a while so I decided if he can do it...

The great thing about this dessert is that it can be made in advance. I take the cheesecake out of the fridge about 2 hours before serving and add the fruit to the top at that time. I find this very useful becasue I often have friends over for dinner after work which wouldn't usually give me enough time to make and serve this.

Prep time: 20 mins
Cooking time: 45 mins
Serves: 6-8

Ingredients
220g digestive biscuits, crushed (I love my base really biscuity so you could use a bit less)
80g butter, melted
400g soft cheese
100g caster sugar
Finely grated rind from 1 lemon
Juice from 2 lemons
2 large eggs, beaten
150ml soured cream
15ml cornflour
75g caster sugar
225g fresh or frozen raspberries

Method

Preheat the oven to 180°C/350°F/gas 4. Mix together the crushed biscuits and melted butter, and press into the base of a baking tin.
Chill in the fridge.

Beat the soft cheese and sugar in a bowl until smooth. Beat in the lemon rind and juice followed by the eggs and soured cream. Fold in the cornflour.

Pour the mixture over the biscuit base and cook for 45 minutes until set.

To make the topping, place the sugar in a pan with 75ml (3fl oz) water. Simmer until the sugar has dissolved. Add the raspberries and cook for 4-5 mins until just tender. Remove from the heat and leave to cool.

Mmmm... mouth is now watering...

Summary: Yumtastic!