Gluten-free white chocolate & raspberry cheesecake

An hour before you begin, remove all the ingredients from the fridge and bring to room temperature. Line the base of a 20cm springform cake tin, 7cm deep, with baking parchment. Melt the white chocolate in a heatproof bowl in the microwave for 1 min, stirring halfway through. If necessary, put back in for further 10-second bursts until the chocolate is melted. Alternatively, melt the chocolate in a heatproof bowl over a pan of just simmering water, ensuring the bottom of the bowl doesn’t meet the water. Leave to cool while you make the base.

Blitz the digestives in a food processor, then tip into a bowl or crush in the bowl using the end of a rolling pin. Pour in the melted butter and mix until the texture resembles damp sand. Tip into the prepared tin and press down to form an even layer. Keep chilled while you make the filling.

Beat together the soft cheese, vanilla extract and double cream in a bowl using an electric whisk until thick and creamy. Fold through the melted white chocolate – if it seizes, you can put the bowl in the microwave for 10 seconds before whisking to bring it back together. Stir through 250g of the raspberries, ensuring some break up to give you a bit of a ripple.

Spoon the cheesecake mix over the biscuit base and smooth to an even layer. Put in the fridge to chill for at least 6 hrs, or overnight. Will keep chilled for two days. To serve, carefully remove from the tin and scatter over the remaining raspberries, then grate over some white chocolate, if you like.