NOTE - Do not over beat the cheesecake batter, which can lead to cracks (if you do get small cracks on the top of the cheesecake however you can use the sour cream topping to cover them).
Preheat oven to 275°F
Place the cream cheese, cornflour, sugar, cream, vanilla, lime juice and lime zest in a bowl. Using a hand mixer, mix all the ingredients until everything is just smooth.
Add the whole egg, and then the egg yolks one at a time, mixing between each addition (but not too much!)
Once the eggs have been incorporated, separate 1 cup of the batter into a bowl. Add the Raspberry Balsamic to this and mix.
Pour the plain batter into the prepared springform pan (with the baked crust).
Drizzle the balsamic cheesecake batter all over the top and using a spatula or butter knife, create a swirl/pattern.
Place the cheesecake in the preheated oven and bake for 1 hour.
Lower the heat to 250°F and bake for a further 15-20 minutes or until the surface has just started to brown and the center is just set (with a slight wobble).
Turn off the oven and while keeping the oven door ajar, let the cheesecake cool completely.
Once the cheesecake is at room temperature, run a sharp knife around the edges and carefully release the cheesecake from the springform pan (if you used parchment paper this will be very easy).
Mix the sour cream and icing sugar together and spread this evenly on top of the cheesecake.
Let the cheesecake chill in the fridge overnight before eating (this is the hardest part!)
Cut with a warm knife, and serve with a drizzle of Raspberry Balsamic. (optional - serve with some strawberries on the side).
