300g frozen raspberries, thawed
1 tablespoon cornflour
150g digestive biscuits, finely crushed
4 tablespoons butter or margarine, melted
450g cream cheese, softened
1 (397g) tin condensed sweetened milk
5 tablespoons lemon juice
1 teaspoon vanilla extract
Preheat the oven to 180 C / Gas 4.
Blend the thawed raspberries till smooth. Combine the puree with the cornflour in a saucepan. Cook over medium heat till thickened, then allow to cool.
Combine the biscuit crumbs and butter in small bowl; press firmly on the bottom of a buttered 20x30cm baking dish.
In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over prepared base.
Drop raspberry mixture by spoonfuls over the cheesecake. Gently swirl with a knife to create a marbled effect. Bake 25 to 30 minutes until centre is set. Cool. Cut into slices or squares. Chill. Store covered in refrigerator.