Luscious Raspberry Cheesecake with Boozy Berries

Preheat your oven to 160°C (140°C Fan, Gas Mark 3). Grease and line the base of a 23cm (9-inch) springform cake tin.

For the base, mix the crushed digestive biscuits with the melted butter and 1 tbsp of caster sugar until well combined. Press the mixture firmly and evenly into the base of the prepared tin. Bake for 10 minutes, then set aside to cool.

For the filling, in a large bowl, beat the room-temperature cream cheese with the caster sugar until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition.

Gently fold in the sour cream, vanilla extract, and plain flour until just combined. Be careful not to overmix.

Pour the filling over the cooled biscuit base and smooth the top. Bake for 55-60 minutes, or until the centre is almost set but still has a slight wobble.

Turn off the oven and leave the cheesecake inside with the door ajar to cool down slowly for at least an hour. This helps prevent cracking. Once cooled, transfer to the refrigerator to chill for at least 4 hours, or preferably overnight.

To make the topping, place the raspberries, sugar, and liqueur (or orange juice) in a small saucepan over medium heat. Bring to a simmer and cook for 3-4 minutes until the berries start to break down.

Stir in the cornflour slurry and continue to simmer for another minute until the sauce has thickened slightly. Remove from the heat and allow to cool completely.

Once the cheesecake is fully chilled and you are ready to serve, carefully remove it from the springform tin. Spoon the cooled raspberry topping over the cheesecake before slicing.