White Chocolate and Raspberry Ripple Baked Cheesecake

Preheat your oven to 180°C (160°C fan/gas 4). Line the base of a 23cm springform cake tin with baking parchment. Place the digestive biscuits and freeze-dried raspberries into a food processor and pulse until they form fine crumbs. Add the melted butter and pulse again until the crumbs are evenly coated. Transfer the mixture to the prepared tin, pressing it down firmly into an even layer with the back of a spoon. Chill in the fridge while you prepare the filling.

To make the raspberry ripple, combine the fresh or frozen raspberries, lemon juice, and 2 teaspoons of caster sugar in a small saucepan over medium heat. Cook for 4-5 minutes until the berries break down and release their juices. Blitz the mixture in a food processor until smooth. For a professional finish, press the puree through a fine-mesh sieve to remove the seeds, then set aside to cool.

In a large bowl, beat the soft cheese with an electric whisk until loosened. Add the remaining 175g caster sugar, whole eggs, egg yolks, double cream, and vanilla bean paste, whisking until the batter is completely smooth. Melt the white chocolate carefully in the microwave in 20-second bursts or over a bain-marie. Gradually whisk about a third of the cheese mixture into the melted chocolate to temper it, then fold this back into the remaining cheese mixture until fully combined.