Raspberry Ripple Cheesecake - cooking recipe

Ingredients

5 oz short bread cookies, crumbled
2/3 cup ground almonds
1/4 cup heavy cream
5 tbsp butter, melted
1 cup frozen raspberries, thawed
1 cup sugar
3 cups cream cheese
2 None large eggs
1 None lemon, finely grated zest + 2 tbsp juice

Preparation

Process cookies into fine crumbs. Stir together crumbs, almonds, cream and melted butter. Using your fingers, press crumb mixture into an 8 inch springform pan, to come 2 inches up sides. Chill.
Meanwhile, place raspberries in a small saucepan with 2 tbsp sugar. Cook on medium heat until sugar dissolves. Simmer for 10 mins, until thickened. Rub through a sieve and discard seeds. Set aside to cool.
Preheat oven to 375\u00b0F. Using an electric mixer, beat cream cheese and remaining sugar until smooth. Beat in eggs one at a time, then lemon zest and juice. Pour into prepared crust.
Drop tablespoons of raspberry mixture over filling and swirl lightly with a round-bladed knife or small metal spatula. Bake for 30 mins. Remove from oven and allow to cool. Refrigerate overnight or for at least 6 hours. Cut into wedges to serve.