Ingredients – serves 8

For the condensed milk cheesecake:

• 4 eggs
• 50 g sugar
• 50 g condensed milk
• 150 g cream cheese
• 50 g plain flour
• 35 ml sunflower oil
• juice of 1 lemon

For the raspberry coulis:

• 100 g raspberries
• 1 tablespoon sugar
• 1 tablespoon water
• 1 tablespoon lemon juice

For the topping:

• 100 g raspberries
• a few sprigs of fresh mint

Method

Make the condensed milk cheesecake:

• Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.
• Mix 3 egg yolks, 1 egg and the condensed milk until well combined in a large bowl.
• Heat the sunflower oil in a small saucepan and sift in the flour, quickly beat to a smooth paste.
• Melt the cream cheese over a very low heat and pour into the egg mixture.
• Add the flour paste and whisk until well combined.
• Beat the 3 egg whites to soft peaks. Add the lemon juice and sugar, continue beating until the egg whites form glossy, stiff peaks. Carefully fold the meringue into the yolk mixture.
• Pour the batter in the prepared baking tin and bake for 1 hour, remove from the oven and leave to rest for 5 minutes.
• Remove from the tin, put on a wire rack and leave to cool.

Make the raspberry coulis:

• Tip the the raspberries, sugar and water in a small saucepan and heat until the raspberries start to melt and the resulting liquid starts boiling.
• Stir in the lemon juice and mash the raspberries with a wooden spoon to a purée.
• Pass the pureed raspberries through a sieve using the wooden spoon and collect the coulis in a bowl below.

Assemble the cake:

• Drizzle the raspberry coulis over the cheesecake, top with the raspberries and garnish with a few sprigs of mint.