I recently had a white chocolate cheesecake which was absolutely gorgeous. So, now I want to make one?

Charlie Leighton, Keswick

I’m suggesting making a baked white chocolate cheesecake, for me, the best way of making a cheesecake. Melt 75g unsalted butter in a pan, then stir in 300g crushed Digestive biscuits and 2 tbsp demerara sugar. Line a23cm spring form cake tin wit baking paper and press the buttery biscuit mix into the base of the tin. Bake for 10 minutes at 180C. Remove from oven and allow to cool. Place 300g good quality white chocolate into a glass bowl and sit over a pan of barely simmering water, don’t allow the water to touch the bowl. Stir the chocolate till it melts, then remove the bowl and set aside. Place 900g full fat cream cheese into a large mixing bowl and beat with a handheld electric mixer. Beat for two minutes. Add 3 tbsp plain flour, 1 tbsp vanilla paste, then add three eggs, one at a time, followed by 1 egg yolk. Stir in the melted chocolate and 200ml crème fraiche. Pour the cheesecake mixture into the tin and bake for 10 minutes at 220C, then turn the heat down to 110C and bake for a further 40 minutes until just set but still wobbly. Open the oven door, and allow to cool with the oven switched off. When cool, carefully run a knife around the sides of the tin to release the cake. Decorate with some berries and some white chocolate decorations.