For the base:
- 250g digestive biscuits
- 25g sugar
- 100g butter
For the cheesecake:
- 460g philadelphia cheese (180+280 packs)
- 50g sugar
- 3 teaspoons of vanilla extract
- 1 egg
Melt the butter. Crush the biscuits. Bung the biscuits in with the butter and add the sugar. Stir until well coated. Pop this all in your baking tin (I used one with 7 inches). Press it down with the back of a spoon or a small saucer.
For the cheesecake bit - blitz the philly cheese, sugar, vanilla extract and egg for about 2-3 mins. Dollop it into the base.
Cook for 25 mins at 180. The top should just begin to brown. Let it cool (cracks may appear, that's fine). Pop the raspberries on top artistically. Cut around the edge and then take the cheesecake out of the tin. I find it helpful to put a bowl down and then press on top of that (but make sure the bowl is higher than the cake tin is deep - you may need two bowls).
Pop in the fridge until ready.