White Chocolate Berry Cheesecake

A no-cook pudding bursting with summer flavours - great for relaxed entertaining

2 x 150g bars white chocolate
2 x 300g tubs soft cheese
284ml pot double cream
50g caster sugar
170g punnet raspberries
5 tbsp raspberry jam
85g amaretti biscuits
200g small strawberries
a few blueberries (optional)

• Break the chocolate into a glass bowl 
• Put it over a pan of just simmering water to melt 
• Make sure the bottom of the bowl doesn’t touch the water. 
• Line a lightly oiled 900g loaf tin with cling film.
• Whisk the cheese, cream and sugar together, preferably with electric beaters 
• Stir into the almost-cool melted white chocolate until well combined.
• Stir 50g raspberries with 2 tbsp of the jam. 
• Spoon half the cheese mixture into the loaf tin 
• Spoon the jammy raspberries down the centre. 
• Top with the rest of the cheese mixture, level the top, then press in the biscuits. 
• Cover and chill for 6 hrs or overnight.
• Set aside about 6 strawberries. 
• Halve the rest, then warm in a pan with the remaining jam until soft. 
• Whizz in a food processor or with a hand blender 
• Rub through a sieve to remove the seeds and make a sauce. 
• Add a drop of water if the sauce is too thick.
• To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. 
• Halve the remaining strawberries 
• Arrange on top of the cake with the remaining raspberries and blueberries (if using). 
• Pour over a little sauce and serve the rest separately for drizzling over.