This is a concept I first came across whilst washing dishes at Glasgow café Kember and Jones. I still don’t know quite where the recipe originally came from, but here I hope it remains for eternity. Don’t be put off by the processes involved, for each is delightful and simple in itself.
First, preheat your oven to 160C/140C fan/Gas 2. Line the bottom of an 8 or 9-inch springform tin with baking paper, making sure you grease the sides with loads of butter.
First, make the base. Blend your biscuits in a food processor (or put them in a freezer bag and bash them) until ground up. Press this into your cake tin’s base so that it is even and flat. Melt your butter in a pan, and drizzle this uniformly over the top.
Make your curd. Push your raspberries through a sieve to remove the seeds (you can discard these). Place the raspberry puree in a pan with your melted butter and bring to a simmer over a medium heat.
In another bowl, whisk your sugar and eggs together. Add your raspberry mix to your sweet eggs and whisk together quickly. Return this back to the pan and stir over a medium heat until thick. Set aside to cool.
To make the cheesecake, mix your cream cheese, caster sugar, lemon, cream and eggs together in a large bowl until combined. It’s that simple.
Finally, build. Place about half your cheesecake mix onto your biscuit base, then drizzle with just over half of your raspberry curd. Finally, roughly dollop the rest of your cheesecake mix on top and drizzle the rest of the raspberry curd between the dollops. Use a knife to swirl through the layers to gently ripple your cheesecake.
Bake in the oven for up to an hour, or until risen into a magnificent dome. If it gets too dark, turn the oven down a little and add an extra 10 minutes to the baking time. Leave to cool (in the tin) before slicing.