Eton Mess White Chocolate Cheesecake

Make fine crumbs with the digestive biscuits in a food processor.

Melt the butter and mix with the crumbs.

Cover the base of the cake tin with the butter and crumb mixture and press down. Put in the fridge to set.

Break up the chocolate, add the caster sugar and put in a heatproof bowl over a pan of simmering water. Ensure the water doesn’t touch the base of the bowl.

In another bowl, add the mascarpone cheese, soft cheese, vanilla essence and the cream. Gently mix through until smooth and thick.

When the chocolate has melted, add to the cheese mix and gently stir through. Wipe the strawberries and chop up half of them, keeping the whole ones for the topping.

Gently fold the chopped strawberries into the cheese mix, then spoon on top of the crumb base in the tin. Level the top and put back in the fridge to set for a couple of hours or overnight.

Run a knife around the sides of the cheesecake, then carefully remove from the tin and slide onto a plate.

Lightly whip the cream and spoon on the top of the cheesecake.

Break up the meringue and pile on top of the cream, then decorate with the rest of the strawberries.

To make the topping, put the raspberries and gin liqueur into a processor and whizz until you have a smooth sauce. Pour a little over the meringue and serve the rest alongside the cheesecake.