Raspberry Cheesecake

Add the biscuits to a freezer bag and bash with a rolling pin until it becomes crumbs but not powder.

Add the butter to a pan and melt over a low heat. Once melted add the biscuit crumbs to the pan and stir to combine coating the biscuits.

Using a little extra butter, lightly coat an 8-inch cake tin and cover the base with a piece of parchment/greaseproof paper. (Use a springform tin

Add the crumbed biscuit to the bottom of the cake tin and level out pressing firmly using a flexible spatula.

Cover with clingfilm and put in the fridge.

In a bowl, add the mascarpone cheese and double cream and whisk, ideally with an electric hand whisk. Continue to whisk until the mixture holds a peak.

Add the vanilla extract and stir in gently.

Place a pan of water over a medium heat and bring to a simmer.

Break the white chocolate into pieces and place into a glass bowl over the water but not touching .

Slowly stir until the chocolate has melted. Remove from the water and leave to cool but not turning solid.

Gently add to the whipped mascarpone and cream mixture. The consistency should be firm but not hard.

Carefully spoon the chocolate and mascarpone mixture into the cake tin and level using a spatula. Cover with plastic wrap and chill ideally overnight.

When ready to serve, add 150g of washed raspberries to a bowl and blend using a hand blender until a pulp. Pass the pulp through a fine sieve to remove the seeds.

Remove the cheesecake from the fridge and using a flat/palette knife and run it around the edge of the cake tin. Remove the springform sides of the tin carefully.

Sprinkle the whole raspberries over the cheesecake and drizzle the raspberry coulis over the cheesecake.

Serve and enjoy.