Baked Raspberry & Lemon Cheesecake

Ingredients:

250g plain biscuits

1 tsp mixed spice

100g butter, melted

Filling

500g cream cheese

2/3 cup Caster Sugar

4 eggs

1 tsp vanilla essence

1 tbs Zest Element Lemon powder

Method:

Grease a 20cm springform tin.

Crush biscuits in food processor and add mixed spice and butter.

Line base of tin with foil and brush sides with oil. Press crumbs over base and sides of tin. Place in fridge for 20 minutes.

Meanwhile, to make the filling, preheat oven to 180C.

Beat cream cheese until smooth. Add sugar, vanilla and ZE lemon powder. Beat until smooth.

Add eggs, 1 at a time, beating well after each addition.

Pour mix into tin and bake for 45 minutes or until just firm to the touch.

Once cool, decorate with raspberries and a dusting of icing sugar