Method

• Preheat the oven to 200 degrees celsius
• Allow cream cheese and curd cheese to come to room temperature, separately
• Place curd cheese in a large bowl and beat with an eggbeater until smooth
• Add the cream cheese and beat again, until smooth
• Add the sour cream and beat again, until smooth
• Add in the eggs one at a time, beating well between each addition
• Add in the white sugar, vanilla, and salt, one at a time, beating between each addition
• Once all ingredients are added, beat for a further 5 minutes
• Quarter fill a roasting pan with cold water
• Place a prepared leak-proof spring form cake tin in the roasting dish
• Pour the mixture into the tin
• Bake on the lower shelf in your oven, on 200 degrees celsius for 10minutes then lower the heat to 180 degrees and bake for a further 50 minutes or until the cake is set
• A little softness in the middle is ok
• Leave the cake in the oven with the door ajar for an hour
• Then remove from the oven
• Allow to cool completely in the tin
• Refrigerate overnight before serving
• Place the raspberries in a saucepan and heat on medium low heat until defrosted
• Allow to cool
• Pour the raspberries onto to cheesecake moments before serving
• Enjoy!