Raspberry and white chocolate cheesecake

200g white chocolate (it’s important that it’s good white chocolate. If you use cheap stuff it goes all oily and separated and disgusting when you melt it.)
One tub cream cheese (cheap stuff is fine!)
Small carton double cream
Pack digestive biscuits
Butter
Raspberries

Smash the biscuits. Food processor is ideal, if you have one. We don’t. Put packet of biscuits into plastic bag, and attack with rolling pin until crumbs. We don’t have a rolling pin, so I usually either crumble them by hand (lumpy, time-consuming) or smoosh them (carefully) with a wine bottle.

Melt about 50g butter and stir in the biscuit crumbs. Use less butter than you think you need, otherwise the base goes soggy. Press the buttery biscuit crumbs firmly into the bottom of a (preferably spring-form) tin, using fingers/bottom of a glass. Try and make an even-ish layer, and then pop the whole lot in the freezer for about 20mins. Beat the cream until thick, then beat together with the cream cheese, until combined. Melt the chocolate in a bowl over a pan of water, or in the microwave, then stir into the cream cheese mixture. Mix through the raspberries, reserving some to decorate the top if you like. Smooth the cream cheese/chocolate mix over the base, and leave in the fridge for at least two hours, ideally over night. Run a knife round the edge of the tin and remove edge, if it’s a spring-form. Otherwise, run a knife round the edge and level out slices carefully. Slice very thinly, as it’s insanely rich.

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