White chocolate and raspberry cheesecake

Makes 12 people

OK, forget about your diet here! One of my favourite recipes.. ever so delish and ever so requested. Great to bring to a party!

ingredients

Biscuit Base

Filling

1
Combine the biscuits and the butter well. Press firmly onto the base of a lined spring-form cake tin. Set aside.
2
Place the chocolate, butter and vanilla pod in a heatproof bowl and set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
3
In another bowl, mix together the cheese, sugar and the whipping cream to a smooth consistency.
4
Remove the vanilla pod from the melted chocolate and then stir the chocolate mixture into the cream mixture. Ever so gently, stir in the raspberries, taking care not to squash the fruit. Pour the filling on to the biscuit base and cool in the fridge for at least 8 hours.
5
When it’s time to serve, remove the tin and decorate with more raspberries. If you leave to soften a bit, the texture is even better.
6
Go on, be a devil, try out this recipe! You’ll be a hit with friends and family! Guaranteed.