Ingredients:

(Makes one 24cm cheesecake, which can be frozen)

125g fresh raspberries
250g mascarpone or soft cream cheese
250ml whipping or double cream
125g white chocolate
100g icing sugar
125g butter
1 large packet of biscuits – I like to use chocolate chip cookies, but digestive-style biscuits are good too - crushed
Juice of half a lemon

Method:

• Melt the butter and add the biscuits and mix well. Press into a 24cm spring-loaded cake tin.
• Crush half the raspberries with half the icing sugar and the lemon.
• Place the white chocolate in a bowl and melt it gently over hot water, stirring continuously.
• Whisk the cream until it forms a soft peak.
• Whisk together the cream cheese and the rest of the sugar.
• Fold together the cream cheese, cream, most of the remaining whole raspberries and the melted white chocolate.
• Put the mixture on top of the biscuit base followed by the crushed raspberries, then repeat.
• Smooth the top and tap the sides of the tin. Leave to set in the fridge for three hours.
• Loosen the cheesecake with a palette knife, place on a serving plate. Dust with some sieved icing sugar and decorated with the remaining raspberries.