Blend the 7 oz of ladyfingers or tea biscuits with 1/4 cup of sugar and 4.2 oz of melted butter. Mix well and cover the bottom of a springform pan.
In a bowl, mix 4 packages of cream cheese at room temperature, 2/3 cup of granulated sugar, 4 eggs, 3/4 cup of sour cream (it is close to butter in the supermarket) or unflavored yogurt, 1 tablespoon of vanilla extract, zest of a lemon and 1/4 cup of cornstarch.
Pour the mixture into the pan and bake at 360°F for around 50 minutes or until brown. It must be firm in the center and slightly brown.
In a small pot, put 2 cups of raspberries, 1/4 cup of sugar, 4 tablespoons of water, and cook over low heat for about 10 minutes. Put 1 envelope of unflavored gelatin and 3 or 4 tablespoons of water in a cup and dissolve. Let it sit and once it has solidified (after 3 or 4 minutes), microwave for 10 seconds. Once dissolved, add to the sauce and pour over the cheesecake when cold.
Recipe by: @valenmacauliffe
