Lime, white chocolate & ginger cheesecake

Cheesecake is always a winner, but the combination of Toblerone white chocolate, lime and ginger is unbeatable. Best made no more than 12 hours in advance, it will nevertheless keep covered in your fridge for 2-3 days.

1. Put the biscuits in a food processor and blitz to a fine crumb. Melt the butter in a medium saucepan, remove from the heat and stir in the biscuits. Press the biscuits into the base of a 20cm loose-based cake tin to form an even, compact layer. Chill in the fridge for 30 minutes.

2. Put the cream cheese, cream, icing sugar and lime zest and juice in a large mixing bowl and beat with an electric whisk for 4-5 minutes until smooth, thick and creamy.

3. Melt the white chocolate in a small, heatproof bowl set over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Remove from the heat and leave to cool for 5 minutes. Add to the cream-cheese mixture and use an electric whisk to mix in the melted chocolate. It may seem a little lumpy, but this is normal as the chocolate has nougat in it and the white chocolate may set into the cream. Spoon over the biscuit base and smooth the top using the back of the spoon. Cover with clingfilm and chill for 4 hours or until ready to serve.

4. To serve, remove the cheesecake from the tin and decorate with the raspberries and mini chunks of white chocolate.