Ingredients
Directions
Make the cookie crust: mix together the cookies, butter, light brown sugar and walnuts and press evenly over the bottom of a 9 inch springform pan.
Put the measured water into a heatproof bowl, sprinkle the gelatin over top and leave until spongy.
Meanwhile, pur?e the raspberries in a food processor, then push them through a nylon strainer to remove the seeds.
Stir in the framboise liqueur.
Set aside.
Put the cream cheese into a large bowl and beat until soft and smooth.
Add the sour cream and egg yolks and beat until well blended.
Stand the bowl of gelatin in a saucepan of hot water and heat gently until it dissolves.
Stir the gelatin into the cheese mixture.
Make the filling: Beat the egg whites until stiff but not dry.
Add the sugar, 1 teaspoon at a time, and whisk until all the sugar is incorporated and the meringue mixture is stiff and glossy.
Turn the cheese mixture into the meringue and fold together, blending well.
Leave the mixture to thicken slightly.
Fold in the raspberry pur?e, swirling it in just enough to give attractive marbled effect.
Pour the mixture carefully onto the cookie base and chill until set.
Use a knife to loosen the sides of the cheesecake from the pan, then remove the cheesecake.
Slide onto a serving plate.
Pipe whipped cream around the edge and decorate with raspberries and mint sprigs.
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