350g reduced-fat cream cheese, softened
½ cup sugar, plus 2 ½ tsp
1 Tbsp plain flour
½ tsp vanilla
3 eggs, lightly beaten
1 cup warm water
1½ cups fresh raspberries, plus extra to serve (optional)
½ tsp cornflour
Lightly coat a 1-2L soufflé dish that fits into your slow cooker with cooking spray. Line bottom with baking paper. Cut a 68 x 45 cm piece of heavy foil in half lengthwise. Fold halves lengthwise into thirds. Crisscross strips and place dish in centre of crisscross.
Remove 1 tsp zest and squeeze 2 Tbsp juice from lemon. In a large bowl beat cream cheese with a mixer on medium for 30 seconds. Beat in the next three ingredients (through vanilla) until combined. Beat in eggs and lemon juice on low just until combined. Stir in lemon zest. Pour into prepared dish and cover
tightly with additional foil.
Pour the warm water into a 5-6L slow cooker. Use foil strips to transfer dish to cooker (leave strips under dish).
Cover and cook on high for 2 1⁄2 hours or until centre is set. Use foil strips to carefully remove dish from cooker and discard strips. Cool cheesecake, uncovered, on a wire rack. Cover and
chill for 4-24 hours.
About 1 1⁄2 hours before serving, prepare sauce. Place raspberries in a blender or food processor. Cover and
blend or process until smooth. Press berries through a fine-mesh sieve and discard seeds. In a small saucepan
stir together the 2 1⁄2 tsp sugar and the cornflour. Stir in pureed berries. Cook and stir over medium heat until thickened
and bubbly. Cook, stirring, for 2 minutes more. Transfer to a serving dish. Cover and chill for at least 1 hour.
To serve, loosen and remove cheesecake from dish. Peel off paper. Cut into wedges. Top with sauce and, if desired, additional fresh raspberries.