Raspberry Cheesecake

13 ingredients
4 steps

Ingredients

  • 3 1/2 oz graham crackers, crushed
  • 1 oz shredded coconut
  • 5 tbsp butter, melted
  • 1 lb cream cheese
  • 1 tsp vanilla extract
  • 1 None lemon, grated zest
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 3 None eggs
  • 8 oz raspberries
  • None None powdered sugar, for dusting
  • None None fresh mint, to decorate

Directions

  1. 1
    Preheat the oven to 400°F. Grease the bottom of an 8 inch diameter springform pan. In a bowl, mix the graham crackers, coconut and melted butter. Press firmly into the bottom of the pan. Bake for 8-10 mins. Allow to cool.
  2. 2
    Reduce the oven temperature to 300°F. In a bowl, beat the cream cheese, vanilla extract, lemon zest, sour cream, sugar and flour. Beat in the eggs one at a time. Spread over the base and distribute two-thirds of the raspberries over the top, pressing them in gently. Bake for 1 hour, covering with foil if the top is browning too quickly.
  3. 3
    Switch off the oven, leave the door open and allow the cheesecake to cool inside for 1 hour. Remove from the oven and allow to cool completely.
  4. 4
    Run a knife around the edge and remove from the pan. Sprinkle over the remaining raspberries, dust with icing sugar and decorate with mint.

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