Preparation

All ingredients should be at room temperature.
Put all the ingredients in a bowl, and stir with a whisk. Do not stir for too long, to avoid aeration of the mix.
Bake the mix in a water bath for 50-60 minutes at 160 degrees. The cheesecake top should be well-baked and firm.
Set aside to cool.
Before refrigerating, decorate the top with the Lauretta raspberry filling 60%.