Base

1. Into the bowl add roughly broken up biscuits.
2. Blitz on speed 9 until fine.
3. Add butter.
4. Blitz on speed 8 for 30-45 secs until a soft dough forms.
5. Press this into a springform tin. I line my tin with baking paper for easy removal. Place in the fridge to firm up.

Cheesecake

1. Wash the bowl out. This isn’t essential however. You can just make the filling straight in with the biscuit crumb traces.
2. Add cream cheese, vanilla, sugar and cream to bowl.
3. Blitz on speed 5 for 30-45 secs until just combined. Scrape down.
4. Add white chocolate and blitz on speed 5 for 20 seconds.
5. Place raspberries into the mixture and stir gently using a spatula.
6. I leave the mixture to sit for 10 minutes to let the raspberries to thaw slightly to get a lovely pink swirl through the cheesecake. You don’t have to do this.
7. Pour mixture on the biscuit base.
8. Refrigerate for 6 hours or overnight.

Topping

1. Before serving, place raspberries and chocolate on top.
2. Use a warm knife to cut cheesecake (run it under hot water).