This cheesecake is simple and quick to throw together. The sauce is to die for, with intense raspberry flavour. It’s worth the extra elbow grease to strain out the seeds, pressing the mixture through a sieve to get the tasty pulp along with the juice. Why add vodka? You can certainly leave it out, but the alcohol is cooked away. The vodka adds a rich body to the sauce, giving it a buttery mouth feel without adding butter. I wouldn’t use flavoured vodka, as the bright acidity of the raspberries would be lost.
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