Ingredients

• 150g/5½oz digestive biscuits
• 75g/2¾oz butter
• plus extra for greasing
• 250g/9oz mascarpone cheese
• 300ml/10fl oz double cream
• 1 tsp vanilla extract
• 200g/7oz white chocolate
• broken into chunks
• 400g/14oz fresh raspberries

Directions

• Grease the base of a 20cm/8in springform cake tin with butter
• then line with a circle of baking parchment.
• To make the cheesecake base
• put the biscuits in a plastic bag and crush with a rolling pin until it resembles fine crumbs but still has texture. Melt the butter in a small saucepan over a low heat. Add the biscuits and stir. Spoon into the base of the tin and press using the back of a spoon until level
• then cover and chill in the refrigerator.
• To make the filling
• put the mascarpone and double cream into a bowl and whisk with an electric hand whisk until it is smooth and has very soft peaks. Stir in the vanilla.
• Put the chocolate into a small heatproof bowl
• and place on top of a pan of simmering water. Stir until melted but not hot. Set aside for 5–10 minutes
• until cool but still liquid. Pour into the mascarpone and stir
• but be careful not to over mix.
• To make the coulis
• put half the raspberries in a small blender. Blitz until runny
• then pour through a sieve into a bowl to remove the seeds.
• Spoon half of the white chocolate mixture over the base. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. Pour or pipe the coulis into the holes
• reserve some for decorating. Spoon the remaining white chocolate mixture on top
• then smooth and level it. Cover with cling film and chill for at least 6 hours
• or overnight.
• Run a palette knife around the edges of the tin. Remove the sides and base and sit on a plate. It may be easier to serve on the base or carefully run a knife under the biscuit base to release. Arrange the remaining raspberries on top of the cheesecake and drizzle over the remaining coulis.