Preheat the oven to 160°C.
Mix together the biscuits butter and sugar and place it in the bottom of a lined spring form 23cm cake tin. Press down lightly.
Put the vanilla bean paste, lemon zest and juice, sugar, corn flour and cream cheese into a bowl and whisk together.
Add the eggs, one at a time, beating well between each one. Add the sour cream, whisking until the mixture is smooth. Stir through the white chocolate chips and raspberries.
Pour into the cake tin and tap it lightly to settle the mixture. Bake for 1h 15 minutes until the top is golden and the cheesecake just set.
Remove from the oven and allow to cool in the tin. Remove and place on a serving plate, then dust with icing sugar.
Serve sliced with sauce and cream.
Preheat the oven to 160°C.
Mix together the biscuits butter and sugar and place it in the bottom of a lined spring form 23cm cake tin. Press down lightly.
Put the vanilla bean paste, lemon zest and juice, sugar, corn flour and cream cheese into a bowl and whisk together.
Add the eggs, one at a time, beating well between each one. Add the sour cream, whisking until the mixture is smooth. Stir through the white chocolate chips and raspberries.
Pour into the cake tin and tap it lightly to settle the mixture. Bake for 1h 15 minutes until the top is golden and the cheesecake just set.
Remove from the oven and allow to cool in the tin. Remove and place on a serving plate, then dust with icing sugar.
Serve sliced with sauce and cream.
