Cook fresh or frozen raspberries with a splash of  cassis for a tangy, fruity topping

 Cheesecake 1SERVES 16 PREP 30 MINS

COOK 3 MINS

250g shortbread biscuits

100g butter, melted

100ml double cream

200g white chocolate, chopped

600g cream cheese (we used Philadelphia)

2tsp Ndali vanilla extract

200g cranberries

50g caster sugar

2tbsp crème de cassis

6tbsp redcurrant  jelly

100g  raspberries

2tbsp white chocolate stars (we used Waitrose)

1 Grease and line a  35 x 12cm rectangular loose based tarte (tranche) tin. (Alternatively use a 23cm round loose based spring clip tin).

2 Whizz the biscuits in a food processor, until they form crumbs. Pour in the butter and blend again to combine. Press the crumbs into the base of the cake tin. Chill.

3 Meanwhile, place the cream in a heatproof bowl, resting over a pan of simmering water and heat until it begins to steam. Tip in the white chocolate, turn the heat off and leave until melted. Stir to mix together.

4 Whisk the cream cheese and vanilla together for about 30 seconds until you have a smooth silky mixture. Pour in the white chocolate and cream and blend again to make a smooth shiny mixture. Pour this on to the biscuit base. Chill for at least two hours (or up to 2 days).

4 Remove from the cheesecake from the tin and transfer to a serving plate, pile the raspberries on top.  Put the cranberries in a pan with the sugar and crème de cassis and heat for a few mins until just softened. Add the redcurrant jelly and warm through until melted.

5 Arrange the raspberries down the centre of cheesecake, then drizzle over the cranberries and boozy liquid.

Per serving: 380 calories, 32g fat (18g saturated), 22g carbohydrate