ASDA part of the Wal-Mart family

• 175g Asda digestive biscuits
• 75g butter
• 600g Asda Full Fat Soft and Creamy Cheese
• Finely grated zest of 1 lemon, unwaxed
• 6tbsp lemon juice
• 200g caster sugar
• 100g Asda crème fraîche
• 2 large eggs, lightly beaten
• 0.25tsp vanilla extract
• 300g pack Asda frozen raspberries, thawed

1 Preheat the oven to 180C/Gas 4. Grease the inside and line the base of a 23cm loosebottomed cake tin. Crush the biscuits by putting them in a freezer bag and using a rolling pin, then transfer to a large bowl. Heat the butter until melted, pour into the bowl and stir together. Press the biscuit mixture evenly into the base of the tin, and bake for 10 minutes.

2 Meanwhile, put the soft cheese, lemon zest and juice, 175g caster sugar and the crème fraîche in a large, clean bowl and beat until well mixed.

3 Gradually beat in the eggs and vanilla extract, then pour over the biscuit base and bake for about 40 minutes. Don’t worry if the cheesecake is still wobbly in the middle after this time - it will firm up as it cools.

4 Setting aside half of the raspberries, purée the remaining fruit with the leftover sugar in a blender. Mix with the whole raspberries, pour over the cheesecake and serve immediately.