Recipe for New York Cheese Cake with Fresh Raspberries 
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Yield:
1 servings
Ingredients:
Amount Ingredient
FOR THE BASE ----------------
225 gm Wheat meal biscuits, crushed (8oz)
100 gm Butter, (4oz)
----------------- FOR THE FILLING ----------------
1 x 700 gram full fat curd cheese, (1 3/4lb)
225 gm Caster sugar, (8oz)
3 whl eggs
1 tsp Vanilla essence
----------------- FOR THE TOPPING ----------------
275 ml Double cream, whipped (9 1/2fl oz)
Icing sugar to sweeten
Instructions:
Instructions: Preheat the oven to 150 C/300 F/gas mark 2-3

Melt the butter in a pan and then add the crushed biscuits and stir well.

Transer the biscuit mixture into a cake tin and press down carefully.

Mow combine the curd cheese, eggs, sugar and vanilla essence together in a mixing bowl and beat to form a smooth, thick cream.

Pour the mixture over the biscuit base and smooth out evenly. Cook the cheesecake for 30 minutes and then turn the oven off and leave to get quite cool.

The cheesecake needs to be chilled for at least 2 hours or overnight.

Just before serving top the cake with whipped cream, fresh raspberries and icing sugar.

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