About this recipe:These cheesecake slices are absolutely heavenly, and good for those who are just starting out with baking cheesecakes. It's also nice to enjoy the sunny flavour of raspberries, even when they're not in season, thanks to the use of frozen raspberries. You could use frozen strawberries as well to change the flavour of this luscious cheesecake!
Blend the thawed raspberries till smooth. Combine the puree with the cornflour in a saucepan. Cook over medium heat till thickened, then allow to cool.
Combine the biscuit crumbs and butter in small bowl; press firmly on the bottom of a buttered 20x30cm baking dish.
In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over prepared base.
Drop raspberry mixture by spoonfuls over the cheesecake. Gently swirl with a knife to create a marbled effect. Bake 25 to 30 minutes until centre is set. Cool. Cut into slices or squares. Chill. Store covered in refrigerator.