Cheesecake with raspberry glaze

That’s how it’s done:

For the shortcrust pastry, dice the butter and quickly knead it with the remaining ingredients to form a smooth dough.
Lightly grease a springform pan and press the dough into it, also pushing it up to the edges. Then chill for about 30 minutes.
Preheat oven to 180 degrees top/bottom heat.

Meanwhile, stir the cheesecake ingredients (except the jam) in a large bowl until smooth.
Spread 2 tablespoons of raspberry spread on the shortcrust pastry base and cover with 3/4 of the cheesecake mixture. Distribute the raspberries on top and finish with the remaining cheesecake mixture.

Bake the cheesecake in the preheated oven for about 55 minutes. The middle may still wobble slightly. Turn off the oven, open the door and leave to cool. It is best to put it in the fridge overnight, then it will be easier to cut the next day.

For the topping, heat in a small saucepan, add the fresh or frozen raspberries and stir. Mash if necessary, then pour onto the cheesecake. Chill for a further 30 minutes or until ready to serve.
Tip: If you don’t like seeds, just leave out the raspberries.
Decorate with fresh raspberries, meringue puffs and mint leaves before serving.