Preheat the oven to 160°c. Grease and line a 22cm square cake pan, allowing some overhang to help remove the cake.

Using electric beaters, beat cream cheese and ¼c caster sugar for 2-3 mins until well combined. Add the butter and beat until combined. Add the egg yolks, 1 at a time, beating after each addition, then add the cream, lemon juice and vanilla. Fold through the sifted flour, then transfer mixture to another bowl. In a clean bowl, whisk the egg whites to stiff peaks.

Add the remaining ½c caster sugar, in 3 batches, whisking well after each addition, until thick and glossy. Gently fold the egg white mixture into the cream cheese mixture, then transfer to the prepared pan, gently tapping the pan on the bench to remove any air bubbles.

Place pan in a deep baking dish and pour in enough boiling water to come halfway up the sides of the cake pan. Bake for 1 hour (if the top is browning too quickly, loosely cover with foil), then reduce heat to 140°c and bake for a further 30 mins. Turn off the oven and leave the cake in the oven for 15 mins. with the door ajar.

Remove the cake from the oven and cool completely, then refrigerate for 1-2 hours until firm.

Using the baking paper, remove cheesecake from pan, dust with icing sugar and serve with raspberry sauce and extra whole raspberries.

For the sauce, place the raspberries, sugar and 1tbsp water in a small saucepan over medium heat. Cook, stirring, for 2-3 mins until the berries have released their juices and broken down. Strain through a fine sieve over a bowl or jug, discarding solids, then refrigerate.