Raspberry crème brûlée cheesecake
- 75g unsalted butter, melted, plus extra for greasing
- 175g digestives, crushed
- 400g full-fat soft cheese
- 150g caster sugar
- 300ml pot Asda 50% Less Fat Crème Fraîche
- 2 large eggs, beaten
- 1tbsp vanilla bean paste
- 1tbsp cornflour
- 150g fresh raspberries
Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 20cm springform tin with butter, then line with baking paper.
In a bowl, stir the melted butter into the crushed digestives, then press into the base of the prepared tin.
Beat together the soft cheese and 100g of the caster sugar in a bowl until smooth. Stir in the crème fraîche, eggs, vanilla bean paste and cornflour until combined.
Gently fold through ½ the raspberries then pour the mixture evenly over the cheesecake base. Top with the remaining raspberries.
Bake for 40-45 mins, until just set in the middle. Turn off the heat, open the oven door a little, then cool in the oven for 30 mins.
Carefully remove the cheesecake from the oven and set the grill to high.
Evenly sprinkle the remaining caster sugar over the top of the cheesecake, then place on a baking tray. Slide it under the grill, as close as possible to the heat. Grill for 2-3 mins, until the sugar starts to catch and turn brown. Keep an eye on it as it can go from golden to blackened within seconds!
Set the cheesecake aside to cool to room temperature, then chill in the fridge for at least 1 hr before serving in slices.