Cream Cheese Gateau with Coulis

Pulse together the crushed biscuits and melted butter in a food processor.

Pack the mixture into the base of a 20 cm | 8" springform cake tin, spreading it evenly with the back of a tablespoon. Chill until ready to use.

Preheat the oven to 190°C(170° fan)|375F|gas 5.

Beat together the cream cheese, caster sugar, sour cream, eggs, half the lemon juice, and the vanilla extract until smooth; 3 minutes.

Pour the mixture onto the chilled crust, tapping the tin lightly to release any trapped air bubbles. Line a roasting tray with a tea towel. Lift the tin into the tray, and pour boiling water around the tin so that it comes halfway up its side.

Bake for 30 minutes. Reduce the oven to 120°C(100° fan)|250F|gas 1/2 and continue to bake the cheesecake for 2 hours until set.

Remove to a wire rack to cool. Cook the raspberries and icing sugar with two tablespoons of water and the remaining lemon juice in a saucepan set over a medium heat.

Cook until soft and juicy, stirring frequently. Blend in a food processor, pass through a fine sieve, and chill.