Cheese Cake

120g Biscuits, butter, 400g cream cheese, 160g granulated sugar, sour cream, heavy milk, eggs, corn starch, vanilla extract, lemon, 200g raspberry.

Crush 120g of biscuits, heat 150g of butter over a pan and pour it into the crushed biscuits. Get a baking pan and scrub the side with butter attach baking paper on the side, cover the outside of the baking pan with tin foil. Mix 400g of cream cheese with 120g of granulated sugar, add sour cream, add heavy milk to the mix, add 5 eggs, mix thoroughly, then add 2 teaspoon of corn starch to the mix, add vanilla extract. Squeeze 1/4 of sliced fresh lemon to the mix, pour the mix into the top of the pan of compressed crushed biscuits. Add water into a baking tray and rest the baking pan into the tray, heat the oven at 230c for 10 minutes, the reduce heat to 170c and put the tray along with the baking pan into the oven and leave to bake for 30 minutes. Turn off the oven for 1 hour and leave cheese cake inside, without opening the oven door, bring out cheese cake after an hour and leave to cool for 6 hours. Add 200g of raspberry in a bowl and pour 200g of granulated sugar, cover with tin foil, and leave in a microwave on 200c for 10 minutes. Pour the raspberry juice on top of a slice of cheese cake as seen in recipe image, serve and enjoy!