Cheese­cake

Instructions

Cracker

1. The quantity of crackers produced here is enough for at least 2 cakes. The surplus can be stored for a relatively long time and possibly used for a second cake. Alternatively, these crackers can also be used for the base of a lime tart (but then add cinnamon).
2. Mix the flour, sugar, salt and baking powder in a large bowl.
3. Beat the egg with the milk, honey and oil. Add to the dry ingredients.
4. Mix to a homogeneous mixture, wrap in cling film and refrigerate for at least 30 minutes.
5. Preheat the oven to 170 degrees top/bottom heat.
6. Roll out the mixture to a thickness of approx. 3 mm on some flour and transfer to a baking tray.
7. Prick the dough densely with a fork.
8. Bake for 20-25 minutes until crispy. Leave to cool completely on a wire rack.

Crust

1. Now crush the required amount of crackers in a food processor or similar blender until the largest pieces are the size of a pinhead.
2. Melt the butter and mix with the crackers.
3. Now take an 18 cm cake tin (preferably a springform tin) and press the mixture evenly onto the base.
4. Butter the remaining height of the sides of the springform tin and line with baking paper cut to fit.
5. Line the baking tin watertight with thick aluminium foil or similar heat-resistant material and chill in the fridge until the filling is ready.

Filling & Baking

1. Mix all the ingredients for the filling in turn with a whisk until smooth and add to the rest.
2. Preheat the oven to 160 degrees top/bottom heat. Place a baking tray on the middle shelf. Boil the water. This will be used later for the water bath in the oven.
3. Remove the cake tin from the fridge and pour in the filling. Smooth out as much as possible with a spatula and knock the air out a little with a few taps on the tabletop.
4. Now position the cake in the centre of the baking tray in the oven. Pour as much of the previously boiled water as possible into the baking tray.
5. Bake for 30 minutes at 180 degrees.
6. After 30 minutes, reduce the temperature to 150 degrees and bake for a further 30 minutes.
7. Now turn off the oven and allow the cake to continue baking for 1 hour with residual heat. Do not open the oven door.
8. After an hour, you can place the cake on a wire rack to cool. When cool, refrigerate the cake (still in the baking tin) for at least 6 hours.

Raspberry sauce

1. Mix the raspberries (frozen ones are fine to use here) with the sugar and simmer on the hob for a few minutes.
2. Now pass everything through a sieve.
3. Best served warm with the cake.