WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

This has been really popular at home, it is also delicious with strawberries or nectarines

Preparation time 10min

Cooking time 10min

Serves 8-10

VG

for the base

150g unsalted butter

300g lotus or digestive biscuits

1tbsp caster sugar

1tsp ground cinnamon

75g toasted hazelnuts, finely chopped

for the filling

250g mascapone cheesse

100ml double cream

300g white chocolate, broken up into squares

1tsp vanilla extract

250g raspberries

Place the buter in a small pan and melt over a low heat. Meanwhile place the biscuits, sugar and cinnamon in a bowl and with a rolling pin, crush until they are fine crumbs, stir in the chopped nuts (if using) and melted butter until all the crumbs are well coated, tip into a 23cm loose bottomed tart tin. Press firmly up the sides and into the bottom of the tin. Chill in the fridge will you make the filling.

Place the mascarpone, cream, chocolate and vanilla in a pan and gently heat, stirring all the time until the chocolate has melted.

Remove the base fom the fridge and scatter over half of the raspberries, then pour over the chocolate mixture. Return to the fridge to set for about 2hours.

To serve, remove the cheesecake from the tin and scatter over the reamining raspberries.