Ingredients

• 23cm/9in ready-made sponge base
• 3 tbsp raspberry liqueur
• 200g/7oz caster sugar
• 1 lemon
• zest and juice only
• 4 tbsp cornflour
• 850g/1lb 14oz full-fat cream cheese
• 3 free-range eggs
• 1 vanilla pod
• seeds scraped out
• 375ml/13fl oz double cream
• 250g/9oz raspberries
• 150g/5oz white chocolate
• roughly chopped
• 350g/11oz raspberries
• 3 tbsp raspberry liqueur
• 1 lemon
• juice only
• 2 tbsp icing sugar
• or to taste
• 200ml/7fl oz double cream
• lightly whipped
• to serve

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• For the cheesecake
• place the sponge base into the bottom of a 23cm/9in springform cake tin. Drizzle the liqueur over the sponge.
• Place the sugar
• lemon juice and zest and cornflour into a bowl and whisk together.
• Add the cream cheese and beat well. Crack in the eggs
• one at a time
• beating well between each addition. Add the vanilla seeds and mix well
• then pour in the double cream and whisk until the mixture is smooth. Fold in the raspberries and white chocolate.
• Pour the mixture into the cake tin and give the tin a light shake to evenly distribute the mixture.
• Place the cake tin into a roasting tin filled to a depth of about 0.5cm/¼in with water. Transfer to the oven and bake for 50 minutes
• or until the top is lightly golden and the cheesecake is just set. Remove from the oven and cool in the tin.
• Meanwhile
• for the boozy berries
• heat a frying pan until hot and place 250g/9oz of the raspberries into the pan. Stir-fry for one minute
• then add the raspberry liqueur and carefully flambé.
• Stir in the lemon juice and icing sugar
• to taste.
• Pour the mixture into a blender and blend until smooth
• then pass through a sieve
• pressing with the back of a spoon
• to remove all the seeds.
• To serve
• cut the cheesecake into wedges and place a piece in the centre of each plate. Spoon some of the remaining raspberries around the plate
• drizzle over the boozy berries and top the cheesecake with a dollop of whipped cream.