Directions

1. Biscuit base: Finely crush the lotus biscuits and mix with melted butter.

2. Press the mixture into the base of a springform tin lined with baking paper and place in the fridge.

3. Filling: Mix the cream cheese and sugar with a mixxer until smooth - do not mix for too long

4. Add the eggs one at a time and mix well.

5. Mix the whipped cream and vanilla extract with the mixture for a good 5 minutes

6. Carefully fold in the fresh raspberries and lemon juice.

7. Pour the filling onto the prepared biscuit base, smooth out and cover with aluminium foil. Bake at 160°C (fan oven) for 60-70 minutes until the top is golden brown.

8. Turn off the oven after 60 minutes and let the cheesecake cool in the closed oven. Leave the door closed for at least 30-60 minutes to prevent cracks in the cake.

Raspberry sauce:

1. Boil 2/3 of the raspberries, sugar and lemon juice in a saucepan until a thick sauce is formed.

2. Leave to cool and carefully fold in the rest of the raspberries