Method:

  • Crush the biscuits in a plastic bag with a rolling pin, until they resemble breadcrumbs.
  • Stir the melted butter thoroughly into the biscuits.
  • Press into the base of a greased 20cm loose bottom cake tin (or springform tin) and chill in the fridge for 10 mins to harden the base.
  • Using an electric mixer (or electric whisk), beat together the cream cheese, sugar, lemon zest and juice, until smooth.
  • Melt the white chocolate in a bain marie (heatproof bowl set over a saucepan of barely simmering water).
  • Once melted, slowly pour it into the beaten ingredients, whisking as you do so.
  • Fold in the whipped cream.
  • To assemble the cheesecake, scatter half the raspberries over the base and pour half the filling over.
  • Repeat with the remaining raspberries and filling and level the top with the back of a spoon.
  • Leave to chill in the fridge for 4 hours or overnight.
  • Carefully remove from the tin, and serve in wedges with a fruit coulis.
  • If using a springform tin, dip a palette knife in hot water and run it around the inside of the tin before releasing the spring, for a smoother edge.