1. Preheat the oven to 180°C.

2. Place the pastry in the bottom of a deep tart mold, greased. Bake for 15 minutes.

3. Mix the cream cheese, cream, 150 g of sugar, the seeds of the split and grated vanilla pod, the grated zest and juice of the lemon. Incorporate the eggs with a whisk.

4. Spread half of the frozen raspberries over the bottom of the pre-baked tart. Pour the cream over it.

5. Bake for 45 minutes.

6. In a saucepan, heat the remaining raspberries and sugar for 5 minutes. Filter the juice through a fine sieve. Reserve in the refrigerator.

7. Remove the cheesecake from the oven and refrigerate for at least 2 hours before unmolding.

8. Serve with the raspberry coulis.