New York Cheesecake

Instructions

1. Grease and line the base of a 23cm springform tin (or any tin you have, springform just helps you get it out later!).
2. For the crust: crush your biscuits using a rolling pin, or pulse in a food processor to your desired consistency. Add melted butter and mix together.
3. Press the mixture into the base of your tin. Use the base of a glass to make it even and firm. Pop it in the fridge to chill while you make the filling.
4. For the filling: Preheat the oven to 200 C fan forced. Use the paddle attachment on a stand or hand held mixer (stand will be quicker) and beat the cream cheese on medium-low speed until creamy (about 2 minutes).
5. With the mixer on low, gradually add the caster sugar and gluten free flour, scraping the sides of the bowl down with a spatula.
6. Continue beating slowly, and gradually add your lightly beaten eggs, vanilla extract, lemon zest and juice until just combined.
7. Stir your sour cream until smooth. Fold in to your cream cheese mixture by hand using a spatula.
8. Spoon your filling on top of your base.
9. Place in the oven for 10 minutes, at 200 C. Then drop the temperature to 90 C for a further 30 minutes. If you gently shake the tin it should have a slight wobble.
10. Turn off the oven and leave the cheesecake in there for 2-3 hours with the door shut or ajar. If you shut the door it will give the cheesecake a drier texture, ajar the texture will be creamier. Both are good!
11. Cover the cheesecake in foil and leave in the fridge to set overnight.
12. To make the coulis: pop 200g of raspberries, the icing sugar and lemon juice in a saucepan. Heat until everything comes together, and the raspberries start to breakdown. If you used frozen berries cook for longer due to the higher water content. Remove from the heat and allow to cool. Optional- blend in the food processor if you want a smooth consistency.
13. When you are ready to serve, carefully remove the cheesecake from the tin. Top with coulis and fresh raspberries. Enjoy! Keep any leftovers refrigerated.