Raspberry Cheesecake - cooking recipe

Ingredients

3 1/2 oz graham crackers, crushed
1 oz shredded coconut
5 tbsp butter, melted
1 lb cream cheese
1 tsp vanilla extract
1 None lemon, grated zest
1/2 cup sour cream
1/2 cup granulated sugar
2 tbsp all-purpose flour
3 None eggs
8 oz raspberries
None None powdered sugar, for dusting
None None fresh mint, to decorate

Preparation

Preheat the oven to 400\u00b0F. Grease the bottom of an 8 inch diameter springform pan. In a bowl, mix the graham crackers, coconut and melted butter. Press firmly into the bottom of the pan. Bake for 8-10 mins. Allow to cool.
Reduce the oven temperature to 300\u00b0F. In a bowl, beat the cream cheese, vanilla extract, lemon zest, sour cream, sugar and flour. Beat in the eggs one at a time. Spread over the base and distribute two-thirds of the raspberries over the top, pressing them in gently. Bake for 1 hour, covering with foil if the top is browning too quickly.
Switch off the oven, leave the door open and allow the cheesecake to cool inside for 1 hour. Remove from the oven and allow to cool completely.
Run a knife around the edge and remove from the pan. Sprinkle over the remaining raspberries, dust with icing sugar and decorate with mint.