Raspberry cheesecake

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Ingreadient

• 75g butter
• 2 x 200g packs Belgian Double Chocolate Chunk All Butter Cookies, crushed
• 300ml double cream
• 2 x 340g tubs soft cheese
• 100g icing sugar, plus extra to serve
• 1 tbsp vanilla bean paste
• 225g pack raspberries
• Pistachios, roughly crushed or chopped, to serve
• Raspberry coulis, to serve

Step by step

1. Grease and line the base of a 20-21cm loose bottom or springform cake tin with baking parchment. For the base, melt the butter in a small saucepan. Transfer to a mixing bowl and stir in the crushed cookies until evenly combined. Press the mixture into the tin, so it is evenly covered. Cover and chill until needed.
2. Meanwhile, whip the double cream into soft peaks. Stir the soft cheese with a spatula then fold in the cream. Add the icing sugar and vanilla bean paste and stir.
3. Gently fold 175g of the raspberries into the mixture, being careful not to crush them too much. Pour the mixture onto the biscuit base, then cover and chill in the fridge for at least 2 hours until set, or for up to 24 hours.
4. Carefully remove the cheesecake from the tin and transfer to a serving plate. Arrange the remaining raspberries on top, decorate with the crushed or chopped pistachios and a dusting of icing sugar. Add a generous drizzle of raspberry coulis too, if liked.