Goat cheesecake with graham cracker crumb crust and raspberry topping

Crush the graham crackers by hand, breaking up any larger pieces with the fingertips; the book calls for a food processor.

Mix the crumbs with the sugar and kosher salt.

Work in the room temperature butter and the egg yolk with the fingers until the mixture looks like wet sand and holds together when squeezed.

Press a little less than half the mixture into a ring up the sides, about an inch high and thinner at the rim; press the remainder over the bottom.

Bake the crust until the edge is dark brown and the bottom is browned, about 10 to 15 minutes.

With all ingredients at room temperature, cream the sugar, cream cheese, goat cheese and vanilla seeds on low, then increase the speed, scraping down periodically, until very smooth and slightly light.

Beat in the heavy cream, then the lemon zest and juice.

Beat in the eggs one at a time on low until super smooth.

Turn the oven down to 325.

Wrap the pan in a layer of plastic wrap and then foil to keep water out at the seam.

Set the water bath vessel in the oven first and pour in boiling water to a depth of about an inch.

Fill the crust with the filling and transfer it into the water bath.

Bake until set with a slight wobble, checking at about half an hour; do not overcook or the cooling eggs tighten and crack the surface.

Cool in the oven in the water bath about two hours so the filling finishes gently, then chill in the fridge a couple of hours.

Crush a handful of raspberries with a little lemon juice and sugar to a jammy syrup, then fold in the rest whole.

Spoon the fruit over the chilled cheesecake and slice.