New York Cheesecake With Raspberry Topping

There are probably at least hundreds or thousands of recipes for NY Cheesecake. But this is the best one. Trust me. A nice buttery crust, a moist and heavy cheese filling and a very fruity and sweet raspberry topping. Honestly, I could have eaten the whole cake all by myself. 

New York Cheesecake with Raspberry Topping

200gm ground biscuits or cookies or whatever you like
120gm butter, melted

Line a normal size round baking pan with baking paper and grease the sides.
Combine ground biscuits and the melted butter, mix well and press the mixture on the bottom of the pan. Place in the fridge while preparing the cream cheese mixture.

1kg curd cheese or cream cheese (or ricotta for the Italian version of the cheesecake)
1 cup sugar
3 Tabsp flour
4 eggs
100ml heavy cream
zest of 1-2 lemons (depends on how lemony and fruity you want your cheesecake to be)

Preheat the oven to 180C.
Beat curd cheese using a hand mixer until very smooth. Sieve over sugar and flour, beat until well combined. Quickly beat in the eggs, one at a time. Add cream and lemon zest and beat again just until everything is well incorporated and you have a smooth and heavy mixture.
Take the baking pan with the crust on the bottom out of the fridge. Pour the cheese mixture in and smooth the top.
Place the cake into the oven and bake for about 15 minutes at 180C. Then reduce the temperature to 150C and continue to bake for about 60 - 70 minutes until done.
The sides of the cake should be nicely browned but the middle part or the inside should still be a little bit wobbly and creamy.
Take out of the oven and let cool completely, then remove from the baking pan.

raspberry topping
1/3 cup orange juice
1 Tabsp corn starch
1 Tabsp sugar
1 cup raspberries (fresh or frozen and thawed)

Place orange juice, sugar and corn starch in a small sauce pan and whisk well to avoid lumps of the corn starch. Heat the mixture on high heat while continously stiring for about 3 minutes until slightly thickened. Remove from heat and carefully fold in the raspberries. Arrange on top of the cooled cheesecake. Keep the cake in fridge until completely cooled.
Enjoy :)