SUMMER FRUITS WHITE CHOCOLATE CHEESECAKE

This is such a versatile recipe – you can swap the fruits to suit your favourite cheesecake flavours such as lemon, blueberry or strawberry, or anything you like.

Serves eight to 10

INGREDIENTS

For the base

300g digestive biscuits (about 20 biscuits) 150g unsalted butter

For the white chocolate ganache 60ml double cream

200g white chocolate, chopped

For the strawberry edge 9-10 strawberries, hulled and halved lengthways

For the cheesecake 400g white chocolate 300g double cream 450g full-fat cream cheese 100g caster sugar Dash of lemon juice 100g frozen raspberries (optional)

For the decoration Raspberries, strawberries and blueberries Freeze-dried raspberries

METHOD

Line a 20cm loosebottomed cake tin with parchment paper. Start by making the base. Blitz the biscuits in a food processor, leaving some pieces slightly larger. You can also put the biscuits into a sandwich bag and crush them with a rolling pin.

Melt the butter and add to the biscuits, stirring until coated. Spoon the mixture evenly into the bottom of the lined tin and use the back of a spoon to press it down evenly right up to the edges of the tin. Place in the fridge to cool. To make the white chocolate ganache, heat the cream in a small saucepan over a low heat until it steams and just starts to bubble. Put the chopped chocolate in a heatproof bowl and pour the hot cream over. Leave the chocolate to melt and gently stir to combine. Alternatively, put the chocolate and cream in a microwave-proof bowl and heat in 30-second intervals at full power until the chocolate has melted. Use a wooden spoon to mix them together. Ganache should have a thick, silky consistency. Spoon it on to the base, spreading it evenly up to the edges. Arrange the halved strawberries around the edge of the tin, cut-side facing outwards. Chill in the fridge until the ganache sets.

For the cheesecake, melt the white chocolate and leave to cool (but not set). In a mixer (or using a hand-held electric whisk), whip the cream until very stiff. Set aside. In another bowl, mix the cream cheese, caster sugar and lemon juice together until fluffy. Add the whipped cream to the cheese and sugar, and fold together with a spatula. Slowly add the cooled white chocolate and mix until just combined. Fold in the frozen raspberries with a spatula, if using. The mixture should be wet yet stiff. Using a metal spoon, fill the tin with the mixture, making sure to press right up to the strawberries but not move them. Chill in the fridge for at least four hours, or overnight. To serve, slowly push the bottom of the tin up and remove the baking parchment. Place the cheesecake on a plate or cake stand.

Use a hot knife to smooth around the edges of the cheesecake, being careful with the strawberries. Decorate the top with fresh fruit and freeze-dried raspberries.