Lemon and raspberry cheesecake

Method

1. Preheat the oven to 180C, fan-forced. Line the base and sides of a spring form cake tin (23cm wide).
2. Attach the blade to your KitchenAid food processor, add half of the biscuits. Blitz until it resembles a fine crumb, transfer to a mixing bowl and repeat the process.
3. Add 1/4 cup caster sugar and stir through. Pour in the melted butter, using a spatular stir until well combined.
4. Pour the crumb mixture into the prepared cake tin, using a flat base glass press the crumb down in a circular motion to even out the base and sides. Place in the fridge to firm up while the filling is made.
5. Add the cream cheese and 1 cup caster sugar to a stand KichenAid mixer, attach the beater attachment and beat until well combined. Pour in the sour cream, vanilla paste, lemon juice and lemon zest. Beat again until combined.
6. Add one egg at a time in-between beating, try to not over beat the mixture.
7. Pour the filling into the chilled crumb casing and bake for 50-60 minutes. When cooked, the centre should slightly jiggle. Set aside to cool completely then place in the fridge for at least 2hrs before serving.
8. To make the raspberry compote, combine the frozen raspberries and caster sugar to a small saucepan. Place on low to medium heat with a lid on slightly ajar. Allow to simmer for 10-15 minutes until it thickens. Remove from the heat and allow to cool completely before placing in the fridge until serving.
9. To serve gently remove the cheese cake from the tin and place on a serving plate. Add half of the fresh raspberries over the top, spoon over the chilled raspberry compote and finish off with adding the rest of the fresh raspberries.