Cheesecake Delight. (cooked)

This recipe is for a COOKED cheesecake. I will be putting my sisters take on it up shortly. Her's is uncooked and might I add...a bit amazing. (This is especially in mind for Carla Gonzales, who likes Cheesecake, but cannot cook it. Hola Carla!)

A tip from me; *add an extra 50g of all things fatty for added taste and bottom capacity. Hey, we all need a break from obsessive dieting now and again don't we?!...

What you need;

• 10 digestive biscuits
• 50g butter , melted
• 600g cream cheese (Philledelphia)
• 2 tbsp plain flour
• 175g caster sugar
• vanilla extract
• 2 eggs , plus 1 yolk. (beaten)
• 142ml pot soured cream
• 300g raspberries, strawberries, whateverberries. Maybe not even berries...maybe pineapple...whatever takes your fancy.In fact, forget the Grams. Don't skimp on the fruit.
• icing sugarrrrrrrrrr

What to do;

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/fruity goodness 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/fruity goodness sauce and raspberries/fruity goodness.

The whole thing should take about 40 mins in the oven...with about 20 mins prep.

This recipe was sourced from the BBCGOODFOOD webpage with a few extra's by me. Like I say, the sister's special recipe will be up soon too!