Australian Table
Ingredients
Method
1.To make base: process broken biscuits into fine crumbs. Stir together crumbs, almond meal, cream and melted butter. Using your fingers, press crumb mixture into a 22cm springform pan, to come 5cm up sides. Chill.
2.Meanwhile, make filling: place raspberries in a small saucepan with 2 tablespoons of sugar on medium heat, until sugar dissolves. Simmer for 10 minutes, until thickened. Rub through a sieve and discard seeds. Set aside to cool.
3.Preheat oven to 190°C (170°C fan-forced). Using an electric mixer with paddle or V-groove beaters, beat cream cheese and remaining sugar, until smooth. Beat in eggs, 1 at a time, then lemon rind and juice. Pour cream cheese mixture into prepared crust.
4.Drop tablespoons of raspberry mixture over filling; swirl lightly with a round-bladed knife or small metal spatula. Bake 30 minutes. Remove from oven; allow to cool. Refrigerate overnight or for at least 6 hours. Cut into wedges to serve.
You can use any type of plain biscuits you prefer, such as Nice.
Note
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