Baked German cheesecake

Preheat the oven to 150°C/ Gas 3.

Sieve flour, rub in butter, add sugar. Moisten with egg and water and make into a stiff dough. Roll out the pastry and line tin. 

Simmer raisins or sultanas gently in the lemon juice for 3 minutes and allow to cool. Separate the eggs. Whisk whites in a clean bowl then beat in 1 tbsp of the sugar to make a stiff merringue. In a different bowl, beat the cheese, remaining egg from the pastry, egg yolk, cornflour, vanilla essence and remaining sugar to a thick cream. Add the raisins and any juice. Fold meringue gently into the cheese mixture. Pour into base, bake for 20 minutes, reduce heat to 140° and cook for another 10-15 minutes until golden brown and set. If it's getting too brown towards the end of cooking, cover with greaseproof paper.

Decorate once cooled with a little icing sugar and serve with fresh raspberries or strawberries.