The creamy cheesecake and soft biscuit base makes a great base for raspberries.

The quantities in this recipe make a large cheesecake – the cheesecake in the photo is 8″ diameter and was made with about half the mixture.

1. Preheat the oven 150C / gas mark 2.
2. Melt butter in saucepan gently, without browning.
3. Crush the biscuits and stir into the butter. Press the mixture into a lined cake tin.
4. Whisk together the curd cheese, eggs and sugar. Mix in vanilla essence. Pour the mixture onto the biscuit base.
5. Cook the cheesecake in the oven for 30 minutes. Turn heat off and let the cheesecake cool for 2 hours.
6. Meanwhile, whip the cream.
7. Turn out cheesecake base, top with the cream, then arrange the raspberries on the top and dust with icing sugar.

With thanks to Lynne Clark for testing this recipe for us and photographing the results.