How to make them

  1. Take a loose-based, high-sided cake tin. Mix the melted butter and crushed Munch biscuits in a food processor or mixing bowl, then pack them down across the bottom of the tin to make a solid base, and put it in the fridge.
  2. Take all the cheesecake ingredients except the raspberries and thoroughly mix them together.
  3. Take the cake tin out of the fridge, spoon two-thirds of the cheesecake mixture on top, then add a layer of raspberries and top with the rest of the mixture. Put it back in the fridge.
  4. To make the coulis, blend the frozen raspberries and sugar together in a food processor. Taste it and add more sugar if it’s not sweet enough.
  5. Strain it through a sieve and put it in the fridge.
  6. Leave the cheesecake to set for several hours or overnight, then drizzle the coulis over the top.
  7. Release the cheesecake from the tin and place your Raspberry Viennese biscuits halfway into the topping, all around the edge of the cheesecake.
  8. Cut into slices and serve.
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