Raspberry and white choc cheesecake with blush syrup

Expensive white chocolate can be hard to melt. Use a decent own-brand. Take the cream and cheeses out of the fridge 30 minutes before you make the cheesecake to make mixing easier


Oreo biscuits: 200g
butter: 50g, melted
white chocolate: 300g, roughly chopped
double cream: 300ml pot
full-fat soft cheese: 300g
mascarpone: 250g tub
raspberries: 300g
BLUSH SYRUP
golden caster sugar: 100g
rosé wine: 100ml 



• Separate the Oreo bicuits into two then scrape out and discard the filling (or eat if you like). Put the biscuits in a food processor and whizz to crumbs, then add the butter and whizz again briefly. Tip into the base
of a 20cm non-stick springform tin that you have buttered and lined with baking paper.

• Press the mix into an even layer and chill while you make the filling. Gently melt the chocolate in a heatproof bowl set over (but not touching) a pan of simmering water (alternatively you can melt it in short blasts in the microwave). Leave to cool slightly.

• Beat the cream, cheese and mascarpone in a bowl with a wooden spoon or spatula until it thickens – don’t over-beat or it will be too stiff to stir in the chocolate. Stir in the melted chocolate until the mixture is smooth.
Spoon this mixture onto the Oreo base dropping in a handful of raspberries as you go, then put the cheesecake back in the fridge for at least
3-4 hrs or overnight.