250g almond biscuits

100g butter, melted

100ml double cream

200g white chocolate, chopped into very small pieces

300g cream cheese

250g mascarpone

¼tsp vanilla bean paste

400g  raspberries

6tbsp redcurrant  jelly

2tbsp crème de cassis

1 Grease and line a 23cm loose-based cake. 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.

2 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.

3 Whisk the cream cheese, mascarpone 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.

4 Remove from the cheesecake from the tin and transfer to a serving plate, pile the raspberries on top. Gently warm the redcurrant jelly together with the crème de cassis. Drizzle warm mixture over the raspberries and cheesecake.

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