Cheesecake with Raspberries

Preheat your oven to 175°C (350°F). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Crush the digestive biscuits into fine crumbs, then mix with the melted butter. Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.

Reduce oven temperature to 160°C (325°F). In a large bowl, using an electric mixer, beat the room temperature cream cheese with the granulated sugar until smooth, about 3-4 minutes. Add the eggs one at a time, mixing well but slowly after each addition. Finally, fold in the sour cream, vanilla extract, and grated lemon zest. Be careful not to overmix the batter!

Pour the cream cheese filling over the pre-baked crust. Place the springform pan into a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath). Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour. Then, remove, let it cool completely at room temperature, and refrigerate for at least 4 hours, ideally overnight.

Prepare the raspberry topping just before serving. In a small saucepan, combine the fresh raspberries with the granulated sugar and lemon juice. Heat over low heat for 5-7 minutes, until the raspberries soften slightly and release some juice, but still hold their shape. Let it cool. When serving, spoon the raspberry sauce over the chilled cheesecake.