Well the time has come to hand over the honour of this recipe section. I would like to thank all of you for your support over my choices it has been a real privilege to be able to put ideas out to you for dishes that you may enjoy.

With it being my last recipe it makes sense to make it a dessert, always the dish that many people look forward to, not seen so much during the week when normal family life is in full swing with much to do, but at bigger gatherings, parties, special occasions and the like, it becomes more of a case of why not.

This is a lovely cheesecake which is baked to give it that real New York Cheesecake appearance, full flavour and slightly heavier cake texture. It's very simple and done in a couple of steps. The fruit topping can be changed to suit the freshness and quality of the market produce or the wallet.

Happy Cooking folks, remember it has been said that all is well to those who eat well.

BAKED RASPBERRY CHEESECAKE

Prep 20mins

Cook 40mins

INGREDIENTS

8 digestive biscuits

50g butter, melted

600g cream cheese

2 tbsp plain flour

175g caster sugar

vanilla extract

2 eggs, plus 1 yolk

142ml pot soured cream

300g raspberries

icing sugar

METHOD

1.Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm spring form tin and bake for 5 minutes, then cool.

2.Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

3.Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and raspberries.