Raspberry cheesecake

Method

1. Crush the digestive biscuits and add the melted butter. Press the mixture into a 20cm flan ring to make a base, around 1cm thick.

2. Bring the milk to the boil, then remove from the heat, and add the soaked gelatine leaves.

3. Mix the crème fraîche and the cream cheese together and add half of the warm milk.

4. Add the remaining milk to the melted chocolate and combine with the cream cheese mixture.

5. Whip the egg whites to stiff peaks and gradually add the sugar. Fold into the chocolate mixture, gradually adding half the raspberries and the blueberries. Pour into the tart ring and leave in the fridge for 24 hours.

6. Remove from the ring, cut into thick wedges, decorate with fresh raspberries, dust with icing sugar and serve with raspberry coulis.

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Ingredients

For the base

175g digestive biscuits
65g unsalted Butter, melted

For the filling

100ml Milk
2 leaves gelatine, soaked in cold water
125g crème fraîche
125g cream cheese
200g white chocolate, melted
3 egg whites
120g Sugar
125g fresh Raspberries
75g Blueberries

To serve

icing sugar
raspberry coulis

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