Raspberry & White Chocolate Cheesecake

Is there a better combination than white chocolate & raspberry though? In my best Yorkshire accent: IT'S BLUDDY LUVVLEH!

So...common issues with no bake cheesecakes are:

1. They don't set firm enough, and

2. They ooze water.

Both of these problems are caused by the water content in the soft cheese. ALWAYS use full fat.

If you have a good independent deli or cheese counter nearby, ask them for a brand such as Imokilly or Longley Farm - when I use those, I can remove them from the tin them almost straight away using this recipe, because of their lovely rich, firm texture.

If you're using a UK supermarket brand, buy a little more than you need, because you'll need to beat it for a few minutes to slap the water content out of it. Pour that water away and then re-weigh to make sure you've got enough.

For a cheesecake made with chocolate, it is not best to have the rest of the ingredients chilled, or the chocolate will seize when added giving you a lumpy cheesecake. However, for food safety, make sure your double cream and soft cheeses are well within date, and only keep them at room temperature for an hour before use. Don't be giving the whole family the trots after a special occasion!

Raspberry & White Chocolate Cheesecake

Serves 12-16

Prep: 30 mins plus chilling

Ingredients:

For the base:

• 300g biscuits of your choice, digestives or oat biscuits work well.

• 125g butter, melted

For the filling:

• 290ml double cream, left out of the fridge for an hour before use

• 180g icing sugar, sifted to remove lumps

• 1 tbsp vanilla paste

• 480g soft cheese, left out of the fridge for an hour before use.

• 360g white chocolate, melted

• As many raspberries as you like. Feel free to use frozen ones if that's all you can get.

To decorate:

• Optional raspberry jam/conserve - amount to suit your tastes

• Handful of raspberries

• White chocolate chips or shavings

• Freeze-dried raspberries if you wish

Method:

1. Line the base of an 8" or 9" spring-form tin with baking paper. (Both sizes will hold the mix - the 8" will just be deeper).

2. Using a food processor or a rolling pin, smash the biscuits into fine crumbs. Put them in a fastened freezer bag if you're using a rolling pin to prevent a terrible mess.

3. Mix in the melted butter and tip into the tin. Spread evenly and press down, using the back of a spoon or the flat base of a glass tumbler.

4. Place in the fridge to firm up while you make the filling.

5. Whisk the double cream until it holds it's shape well - don't over-mix or it will split into separate butter & buttermilk.

6. Stir in the vanilla paste.

7. Stir in the icing sugar until well combined.

8. Add the soft cheese and gently combine - don't over-mix.

9. Add the melted white chocolate and stir it in as quickly as possible - the colder the mixture, the faster the chocolate will set, and you may get lumps if you don't work quickly.

10. Throw in your raspberries and stir through.

11. Tip into the tin and smooth the top.

12. Put straight into the fridge, and leave there until set - depending on the brand of soft cheese, this could be anywhere between 1 hour and overnight, so please make a day ahead the first time you try this recipe.

13. When ready to serve, swirl some raspberry jam through the top, and decorate with the more raspberries, freeze-dried raspberries if you have them, and white chocolate chips or shavings.

14. Remove from the tin by running a small palette knife around the edge. You can create a ruffly, rustic edge by working the knife from side to side around the edge, but take care not to mess up the base if you do this.

15. Will keep refrigerated for approx 48 hours, as long as the cream was well within date.