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After seeing a simple but perfect cheesecake being made on Australia Masterchef, Alexis and I decided to give it a go. Now it’s not the cheapest cake to make but it is delicious and from time to time really worth making it. Mine was a little different to the Masterchef one, they used ground almonds in the base, I didn’t and I added rasberries to the mixture.

What you will need:

For the base
1 cup of plain flour
1/4 cup of sugar
90g chilled chopped butter

For the filling
330g cream cheese
500g ricotta
4 eggs
1 cup of sugar
1 tbsp grated lemon rind
1 lemon’s juice
1 1/2 tbsp of cornflour
1 1/2 tbsp water
As many raspberries as you fancy (I used about 2 handfuls and sliced in two).

You will also need a deep circular cake tin (one with a removable bottom and clasp is best)

Pre-heat your oven to 150C. In a bowl add in all the ingredients for your base and knead them all together with your fingers, you know it’s ready when the mixture looks like breadcrumbs. Butter your cake tin and add the base mixture to the bottom of the tin. With a spoon flatten the mixture so it becomes hard and homogenous. Place in the oven for 15 minutes.

Whilst your base is in the oven prepare your mixture. In a small bowl mix the cornflour and water and then add all the ingrdients together in a large bowl except for the raspberries. Whisk all ingredients together. Take your base out of the oven and pour in your mixture. Then add in your raspberries.

Put your cheesecake in the oven for an hour, then turn the oven off and leave the cheesecake in the oven for an extra hour. It’s not over yet – you’ll need to leave it in the fridge for about 2 hours. Though I was in a rush so I put the cheeseake in the freezer for 30 minutes.

Unclasp the cheesecake and either leave it on the tin base or move it onto a plate. I had some raspberries left so I made a quick coulis by adding a bit of sugar and the raspberries in a pan on a low heat until they melted together.