Raspberry Ripple Cheesecake
from Australian Table Magazine, April 2007.
1. Preheat oven to 190 degrees Celsius. To make biscuit base, use a blender or food processor to process broken biscuits into fine crumbs. Place crumbs, almond meal, cream and melted butter in a bowl and stir until combined. Using fingers, press crumb mixture into a 22cm springform pan to come 5cm up the sides. Chill while making filling.
2. Place raspberries and 2 tablespoon of sugar in a small saucepan on medium heat and cook until sugar dissolves. Simmer for 10 minutes, until thickened. Press through a sieve and discard seeds. Set aside to cool.
3. Using an electric mixer with paddle or V-groove beaters, beat cream cheese and remaining sugar until smooth. Beat in eggs, one at a time, beating well after each addition. Stir in lemon rind and juice. Pour into prepared shell.