A beautiful berry creation of white chocolate, cream, jam and luscious ruby red raspberries...A top tip – be very careful when melting the chocolate. Don’t rush it, you must melt it over a gentle heat, otherwise it will turn grainy and lumpy. Other than that, this cheesecake is a breeze to make and will grace any dinner party dessert table, as well as a special treat for any family gathering.

• Preheat the oven to 160°C/gas mark 3. Grease and line a 20cm spring-form cake tin with baking paper
• Melt the butter for the base in a saucepan and add the crushed biscuits – mix well then press the mixture evenly over the base of the prepared cake tin before chilling for about 30 minutes in the fridge
• Place the white chocolate squares/pieces in a heatproof bowl and sit it over a pan of hot water. Heat gently, stirring all the time over the water until the chocolate has melted and is smooth and creamy
• Whisk the cream cheese and eggs together until smooth, then add the crème fraîche and vanilla extract and whisk again. Add the melted white chocolate and mix thoroughly
• Pour or spoon the cheesecake filling into the tin then smooth evenly over the base. Bake in the oven for 35–45 minutes, or until the cheesecake is firm to touch but still has a slight wobble – it will firm up as it cools
• Run a palette knife around the edge of the cheesecake and allow to cool completely before removing the outer cake ring and lifting it carefully onto a large serving plate
• Meanwhile, place the raspberries in a small saucepan and heat until they just start to release their juices. Set aside to cool and add 1 tablespoon of raspberry jam, mixing well to combine
• Spread the raspberries over the top of the cheesecake. Scatter over the grated white chocolate, cut into slices and serve