Servings: 8

450g H‑E‑B No Sugar Added Red Raspberries (thawed) 220 calories 450g H‑E‑B No Sugar Added Red Raspberries (thawed) 220 calories
65g (16tsp) Imperial Sugar Pure Cane Extra Fine Granulated Sugar - 240 calories 65g (16tsp) Imperial Sugar Pure Cane Extra Fine Granulated Sugar - 240 calories
1/2 cup of water ½ cup of water
Half a lemon squeeze - 6 calories Half a lemon squeeze - 6 calories
 
896g Philadelphia Original Cream Cheese, 2 ct Pack - 3,200 calories - 64g of protein 896g Philadelphia Original Cream Cheese, 2 ct Pack - 3,200 calories - 64g of protein
400ml Straus Organic Whipping Cream - 1600 calories 400ml Straus Organic Whipping Cream - 1600 calories
300g (38tsps) H‑E‑B Pure Cane Extra Fine Granulated Sugar - 1,140 calories 300g (38tsps) H‑E‑B Pure Cane Extra Fine Granulated Sugar - 1,140 calories
5 large Member's Mark Brown Organic Cage Free Eggs - 350 calories - 30g of protein 5 large Member's Mark Brown Organic Cage Free Eggs - 350 calories - 30g of protein
2tsp McCormick All Natural Pure Vanilla Extract 2tsp McCormick All Natural Pure Vanilla Extract
1/4tsp salt ¼tsp salt
3tbsp Gold Medal Flour, All Purpose Flour - 84 calories 3tbsp Gold Medal Flour, All Purpose Flour - 84 calories

Add the raspberries, sugar and water into a pan. Cover with a lid, bring to a simmer, then cook over a medium-low heat for 5 to 10 minutes until the raspberries have broken down. Mash with the back of a fork to help.
Pour the raspberries into a fine mesh sieve and press through using the back of a spoon to remove the seeds. Place this strained couli back into the pan, add a squeeze of lemon juice and cook for 5 to 10 more minutes until thickened. Leave to cool, chill, then serve on top of the cheesecake later.
For the cheesecake, add the cream cheese and sugar into a bowl and beat together. Add the cream and vanilla extract, gently whisk together, then add the eggs and whisk together until smooth and completely combined. Finally, sieve the flour into the mixture and gently whisk to fully incorporate.
Butter a 7 inch cake tin then line it with parchment paper. Pour the batter into the cake tin and tap on the surface to remove any bubbles.
Preheat an oven to 374 F then cook the cheesecake for 40 minutes. Then, turn the heat up to 410 F and cook for a final 20 minutes until fully browned on top. Note: Time may vary depending on how cold the batter is - mine was slightly chilled going into the oven as I made it in advanced and kept in the fridge for an hour. If not chilling, reduce cooking time by 10 to 15 minutes overall. The cheesecake should still be quite wobbly when removing it from the oven.
Remove the cheesecake from the oven and leave it to cool for a couple of hours in the tin, on a cooling rack. If you have time, chill in the fridge overnight. Remove from the parchment, cut into slices using a hot knife (to get the perfect clean cut) and serve.