Instructions

1. Preheat the oven to 180°C. Crush the cookies into crumbs and mix with the melted butter. Spoon the mixture into a 20 cm round cake tin, spreading it out evenly and pressing down with the base of the spoon. Bake for 5 minutes.
2. Mix the cream cheese with the (corn)flour, sugar, sour cream and vanilla essence. Stir in the beaten eggs and egg yolk. Don't stir too much – otherwise the cake will crack!
3. Carefully fold half of the raspberries into the batter, then transfer the mixture into the cake tin, spreading it out evenly.
4. Bake for 40 minutes. It’s ready when the middle is still a bit gooey. Turn off the oven and let the cake cool in the oven for an hour (open the oven door slightly).
5. Garnish the cake with the remaining raspberries and dust it with icing sugar.
6. Alternatively, set aside some raspberries for decoration and cook the rest into a syrup with the icing sugar, then push it through a strainer. Before serving the cake, drizzle with the syrup and garnish with the raspberries.