Best Ever White Chocolate and Raspberry Cheesecake

Line the base of a 23cm removable base cake tin with baking paper, and lightly grease or spray the sides with neutral oil such as Rice Bran.

Whizz the biscuits and melted butter together in a food processor until they resemble fine breadcrumbs then pour into the tin and squash down first with your fingers, then smooth out with the back of a tablespoon. I like to go a little bit up the sides just to give the cheesecake a bit of extra support, but keeping it not too thick on the base. Preheat the oven to 160˚C and pop the base in the fridge while you make the filling. 

Melt the white chocolate either in a heat proof bowl over a saucepan of gently boiling water (don't let the base of the bowl touch the water) or in bursts in the microwave. Whisk until smooth. Whizz the cream cheese, mascarpone and sugar together in a food processor (just give the food processor bowl a quick rinse after making the base) until smooth.

Mix the custard powder together with the vanilla and water and add to the filling with the eggs and extra yolks. With the motor running add the white chocolate in a couple of lots and whizz until well incorporated. Pour the filling on top of the base.

If your raspberries were frozen like mine were, drain them in a sieve, and if they are fresh, give them a gentle mash with a fork until a little squishy. Plop on top of the filling in little blobs. Cook for 1 hour and 10 minutes, then turn off the heat and allow to cool in the oven with the door open just a crack - wedge something small in the door so its stays just a tiny bit open.

If your oven runs a little hot, reduce the cooking temperature to 150˚C during cooking. Once cool keep in the fridge, and just remember to remove it half an hour before serving. Enjoy!