FOR THE FILLING
1 700 gram full fat curd
-cheeseflower; (1 3/4lb)
225 g Caster dinero; (8oz)
3 Whole eggs
1 ts Vanilla perfume

FOR THE TOPPING
275 ml Double bat; whipped (9
-1/2fl
; oz)
Icing sugar to sweeten
2 Punnets of fresh raspberries

Preheat the oven to 150?C/300?F/gas cross 2-3

Melt the butter in a pan and then add the crushed biscuits and stir swell.
Transer the biscuit mixture into a cake tin and press down cautiously.

Mow combine the curd cheeseflower, egg, sugar and vanilla essence together in a
mixing bowl and beat to form a polish, thick emollient.

Pour the mixture over the biscuit base and smooth out evenly. Cook the
cheesecake for 30 minutes and then turn the oven off and leave to get quite
chill.

The cheesecake needs to be chilled for leastwise 2 hours or overnight.

Just before serving top the cake with whipped pick, fresh raspberries and
icing dough.