About this recipe:I had never baked a cheesecake before this; only ever whacked together some cream cheese and mascarpone and put it on top of a biscuit base - and the conclusion is it really tastes much better if you make it from scratch. This cheesecake tastes divine! I made a raspberry coulis and created a marble effect on the top and the outcome was fab. It didn't really sink that much in the middle which was brilliant as well!
Preheat the oven to 190 C / Gas mark 5. Brush a 20cm (8-inch) springform tin with oil.
Melt the butter in a pan and add the crushed biscuits, stirring until coated in all the butter. Spread over the bottom of the tin, pressing down with your knuckles to check it is firmly covering the surface.
Beat the cream cheese, eggs, sugar and vanilla essence in a large bowl until smooth. Pour over the biscuit base and smooth the top; place on a baking tray.
Crush the raspberries through a sieve and stir in the icing sugar. Spoon the raspberry liquid on top of the cheesecake in patches - basically blob it on in various places. Using a skewer or small palette knife, gently swirl through the raspberry patches to make a marbled effect.
Bake in the preheated oven until the cake is a bit wobbly in the centre but not liquid, 20 to 30 minutes. Leave to stand for 20 minutes then chill in the fridge for at least 6 to 8 hours or overnight.
Serve on its own or with extra raspberries, or cream, or a chocolate truffle.