Easy white chocolate and raspberry cheesecake recipe
 A decadent white chocolate and raspberry cheesecake. This baked cheesecake is easy to make and topped with fresh berries. Frozen can be substituted out of season. 23cm/9in ready-made sponge base3 tbsp raspberry liqueur200g/7oz caster sugar1 lemon, zest and juice only4 tbsp cornflour850g/1lb 14oz full-fat cream cheese3 free-range eggs1 vanilla pod, seeds scraped out375ml/13fl oz double cream250g/9oz raspberries150g/5oz white chocolate, roughly chopped 23cm/9in ready-made sponge base 3 tbsp raspberry liqueur 200g/7oz caster sugar 1 lemon, zest and juice only 4 tbsp cornflour 850g/1lb 14oz full-fat cream cheese 3 free-range eggs 1 vanilla pod, seeds scraped out 375ml/13fl oz double cream 250g/9oz raspberries 150g/5oz white chocolate, roughly chopped 350g/11oz raspberries3 tbsp raspberry liqueur1 lemon, juice only2 tbsp icing sugar, or to taste200ml/7fl oz double cream, lightly whipped, to serve 350g/11oz raspberries 3 tbsp raspberry liqueur 1 lemon, juice only 2 tbsp icing sugar, or to taste 200ml/7fl oz double cream, lightly whipped, to serve Method Preheat the oven to 180C/160C Fan/Gas 4.For the cheesecake, place the sponge base into the bottom of a 23cm/9in springform cake tin. Drizzle the liqueur over the sponge.Place the sugar, lemon juice and zest and cornflour into a bowl and whisk together.Add the cream cheese and beat well. Crack in the eggs, one at a time, beating well between each addition. Add the vanilla seeds and mix well, then pour in the double cream and whisk until the mixture is smooth. Fold in the raspberries and white chocolate.Pour the mixture into the cake tin and give the tin a light shake to evenly distribute the mixture.Place the cake tin into a roasting tin filled to a depth of about 0.5cm/¼in with water. Transfer to the oven and bake for 50 minutes, or until the top is lightly golden and the cheesecake is just set. Remove from the oven and cool in the tin.Meanwhile, for the boozy berries, heat a frying pan until hot and place 250g/9oz of the raspberries into the pan. Stir-fry for one minute, then add the raspberry liqueur and carefully flambé.Stir in the lemon juice and icing sugar, to taste.Pour the mixture into a blender and blend until smooth, then pass through a sieve, pressing with the back of a spoon, to remove all the seeds.To serve, cut the cheesecake into wedges and place a piece in the centre of each plate. Spoon some of the remaining raspberries around the plate, drizzle over the boozy berries and top the cheesecake with a dollop of whipped cream. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the cheesecake, place the sponge base into the bottom of a 23cm/9in springform cake tin. Drizzle the liqueur over the sponge. For the cheesecake, place the sponge base into the bottom of a 23cm/9in springform cake tin. Drizzle the liqueur over the sponge. Place the sugar, lemon juice and zest and cornflour into a bowl and whisk together. Place the sugar, lemon juice and zest and cornflour into a bowl and whisk together. Add the cream cheese and beat well. Crack in the eggs, one at a time, beating well between each addition. Add the vanilla seeds and mix well, then pour in the double cream and whisk until the mixture is smooth. Fold in the raspberries and white chocolate. Add the cream cheese and beat well. Crack in the eggs, one at a time, beating well between each addition. Add the vanilla seeds and mix well, then pour in the double cream and whisk until the mixture is smooth. Fold in the raspberries and white chocolate. Pour the mixture into the cake tin and give the tin a light shake to evenly distribute the mixture. Pour the mixture into the cake tin and give the tin a light shake to evenly distribute the mixture. Place the cake tin into a roasting tin filled to a depth of about 0.5cm/¼in with water. Transfer to the oven and bake for 50 minutes, or until the top is lightly golden and the cheesecake is just set. Remove from the oven and cool in the tin. Place the cake tin into a roasting tin filled to a depth of about 0.5cm/¼in with water. Transfer to the oven and bake for 50 minutes, or until the top is lightly golden and the cheesecake is just set. Remove from the oven and cool in the tin. Meanwhile, for the boozy berries, heat a frying pan until hot and place 250g/9oz of the raspberries into the pan. Stir-fry for one minute, then add the raspberry liqueur and carefully flambé. Meanwhile, for the boozy berries, heat a frying pan until hot and place 250g/9oz of the raspberries into the pan. Stir-fry for one minute, then add the raspberry liqueur and carefully flambé. Stir in the lemon juice and icing sugar, to taste. Stir in the lemon juice and icing sugar, to taste. Pour the mixture into a blender and blend until smooth, then pass through a sieve, pressing with the back of a spoon, to remove all the seeds. Pour the mixture into a blender and blend until smooth, then pass through a sieve, pressing with the back of a spoon, to remove all the seeds. To serve, cut the cheesecake into wedges and place a piece in the centre of each plate. Spoon some of the remaining raspberries around the plate, drizzle over the boozy berries and top the cheesecake with a dollop of whipped cream. To serve, cut the cheesecake into wedges and place a piece in the centre of each plate. Spoon some of the remaining raspberries around the plate, drizzle over the boozy berries and top the cheesecake with a dollop of whipped cream.