Raspberry and white chocolate no-bake cheesecake with salted caramel base

This amazing cheesecake really hits the spot, combining a creamy chocolate topping with a base that takes everyone by surprise!

Ingredients

• 1 packet Lotus Caramelised Biscoff Biscuits
• 1/2 packet digestive biscuits
• 200 g unsalted butter (melted)
• 200 g caster sugar
• 90 g salted butter (cubed)
• 120 ml double cream
• 1 tsp Maldon Sea Salt
• 400 g soft cheese
• 300 g mascarpone cheese
• 300 ml double cream
• 160 g icing sugar
• 1 1/2 blocks white chocolate
• 1 punnet fresh raspberries or soft fruit in season

Preparation

1. FOR THE BASE Blitz the biscuits in a food processor, in to a fine crumb and place into a large mixing bowl.
2. Melt the butter, and then blend together with the crumbed biscuits. Leave to stand for 10 minutes, while you make the salted caramel.
3. Heat sugar in a pan over a medium heat, stirring constantly with a wooden spoon or spatula until the sugar turns to a golden amber colour. Once completely melted, add the butter.
4. Keep stirring until the butter is also completely melted, and then slowly add the cream, stirring. Allow to boil for one minute, then remove from heat before adding the salt.
5. Mix the two components together, and place into the bottom of a large springform cake lined with parchment paper.
6. Set aside in fridge to chill for 30/45 minutes
7. FOR THE TOPPING On the top of a double boiler (heatproof boil placed over a pan of simmering water - but not touching the water), slowly melt one of the blocks of chocolate.
8. With the other half bar of chocolate, split it in two. Chop up one half into little chunks, and save the other half for decoration later.
9. In a large bowl, mix together the soft cream cheese, mascarpone and icing sugar. Whisk the double cream until thickened, and then fold through the cheese mixture, along with the melted white chocolate, the chocolate chunks and half of the raspberries.
10. Place this mixture onto the now chilled biscuit base, and smooth off with a palette knife. Return to the fridge for 45 minutes
11. When ready to serve, decorate with the rest of the raspberries and chocolate shavings from the remaining piece of chocolate, and dust lightly with icing sugar.