White Chocolate and Berry Cheesecake

SERVES 10 For the base:

75g butter, melted 10 digestive biscuits 1 tbsp clear honey

For the filling:

300g frozen mixed berries 2 tbsp boiling water

3½ tsp powdered gelatine

180g white chocolate, chopped 500g cream cheese, softened 200g caster sugar

1 tsp vanilla extract

185ml evaporated milk 1 Brush the bottom of a 23cm spring form cake tin with some of the melted butter and place a round of greaseproof paper in the base.

2 Place the biscuits in a large sandwich bag and crush with a rolling pin. Put them into a bowl, add the melted butter and honey, and stir until well combined.

3 Pour the mixture into a cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. Place it in the fridge to chill while making the filling.

4 Place the boiling water and gelatine in a small, heatproof jug. Using a fork, whisk until the gelatine has dissolved.

5 Place the chocolate in a heatproof bowl and place on top of a saucepan of boiling water. Stir every 30 seconds until the chocolate is melted. Set aside.

6 Add the cream cheese, sugar and vanilla into a bowl and, using an electric mixer, beat until smooth. Gradually beat in the evaporated milk, chocolate and the gelatine mixture.

7 Remove the cheesecake base from the fridge. Add in half the berries and spread across the top. Pour the cream cheese mixture into the pan and scatter the remaining berries on top. Cover the cheesecake with clingfilm and refrigerate overnight or until set.