Preheat your oven to 340F (170C). Line an 8 in (20 cm) round springform cake pan with a single sheet of parchment paper. Push the paper into the pan, making sure that some of it sticks up over the rim. Wrap the outside of the pan with a large piece of foil.

In a stand mixer, beat together the sugar and butter for a few minutes until pale and creamy. Add the eggs and vanilla, and beat again. Add the cream cheese, sour cream and whipping cream, then beat until completely smooth. Coat the raisins in a little of the cornstarch or potato starch, then stir them into the mixture, along with the rest of the starch.

Pour the mixture into your lined cake pan, then tap the pan on your work surface to help settle any bubbles.

Prepare a bain marie: take a large, shallow roasting pan and fill it with hot water until three-quarters full. Place your cheesecake pan into the hot water and transfer to the oven. Bake in the centre of the oven for 55 minutes-1 hour. It is ready when the sides are firm but the centre is still a little jiggly. The top should be lightly golden. Once baked, turn your oven off, open the door slightly and leave the cheesecake inside the oven for 1 hour.

After this time, remove the cheesecake carefully from the oven and remove the foil from around the pan. Leave the cheesecake to cool down, then place it in the refrigerator to chill completely overnight.

The next day, carefully remove the cheesecake from the pan and remove the parchment paper. Dust with icing sugar and cut into slices to serve.