Edited extract from Roast by Louise Franc, published by Smith Street Books, $39.99. Available now.
Baked lemon cheesecake with raspberry glaze
250 g (9 oz/ 2 cups) fresh raspberries
180 g (6½ oz) gingernut biscuits
180 g (6½ oz) granita (digestive) biscuits
¼ teaspoon salt
150 g (5½ oz) butter, melted
250 g (9 oz/1 cup) sour cream
550 g (1 lb 3 oz) cream cheese
115 g (4 oz/½ cup) caster (superfine) sugar
80 ml (2½ fl oz/⅓ cup) lemon juice
grated zest of 1 lemon
3 free-range eggs
250 g (9 oz) frozen raspberries, thawed
1 tablespoon caster (superfine) sugar
1 teaspoon cornflour (cornstarch)
Preheat the oven to 140°C/275°F (fan-forced). Line the base of a 23 cm (9 inch) springform cake tin with baking paper.
To make the base, blend all the biscuits with the salt in a food processor until the mixture resembles breadcrumbs. Transfer to a bowl and mix in the melted butter. Transfer to the cake tin, pressing down so the crumbs are tightly packed over the base.
To make the filling, blend the sour cream, cream cheese, sugar, lemon juice and zest in a food processor until well combined, then add all the eggs and blend again until just combined.
Pour the filling over the biscuit base. Leave the mixture to sit for 20 minutes to allow any air bubbles to rise to the surface.
Gently lift the tin and let it fall on the work surface a few times, to force out any remaining air bubbles.
Transfer to the oven and bake for 50–60 minutes, or until the filling in the middle of the cheesecake has set, but still wobbles slightly. Turn off the oven, leave the door ajar and leave to cool completely.
While the cheesecake is in the oven, make the glaze. Purée the frozen raspberries in a blender. Add the puréed raspberries to a small saucepan with the sugar and cornflour, then cook for 4–5 minutes, or until slightly thickened. Set aside to cool.
Once the cheesecake has cooled, run the edge of a knife around the outer edge of the cheesecake, just to loosen it from the side of the tin. Pour the raspberry glaze over the top, smoothing it out with a palette knife.
Transfer to the fridge and leave to cool for 2–3 hours, or overnight.
When ready to serve, remove from the tin and scatter the fresh raspberries over.