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Pre-heat your oven to 125 degrees Celsius.
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Grease a removable cake tin and line with grease proof paper.
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Crush the cookies, walnuts and coconut in a food processor, a pestle mortor or by wrapping those ingredients in a tea-towel and bashing it to a fine crumb. Add the melted butter and stir through.
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Put the base mixture in the greased, lined cake tin and press down so you have a even and solid base. Place in the fridge to set.
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Whisk the cream cheese and sugar together until light. Add the eggs one at a time beating through well on each occasion. Mix through your vanilla extract and sour cream until you have a smooth mixture. Finally, mix the Raspberries through, slightly crushing some of them in the process and then stir through one last time (you may want to use an electric mixer if you have one for this step, as this was a workout for me).
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Take your cake tin out of the fridge and pour the cheesecake mixture over the biscuit base. Bake in the oven for 2 hours. Take the cheesecake out of the oven and then place in the fridge while still in the cake tin to finalize the setting process. Once the cake is completely cooled down it should be perfectly set.
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Get your raspberries in a pot with a tiny splash of water and stew for a few minutes. Add your caster sugar, lemon juice and lemon zest then stir through. Blend the mixture to a fine puree then set aside.