1. Preheat the oven to 180°C (356°F).

2. Place the dough in the bottom of a deep buttered tart mold. Bake for 15 minutes.

3. Mix the cheese, cream, 150g of sugar, the seeds of the split and scraped vanilla pod, the grated zest and the lemon juice. Beat in the eggs.

4. Spread half of the frozen raspberries over the pre-baked tart base. Pour the cream over it.
5. Bake for 45 minutes.
6. In a saucepan, heat the remaining raspberries and sugar for 5 minutes. Strain the juice through a fine sieve. Refrigerate.
7. Remove the cheesecake from the oven and refrigerate for at least 2 hours before unmolding.
8. Serve with the raspberry coulis.