Eton mess cheesecake

Method

• step 1

  Put the Hobnobs in a food processor and whizz to crumbs, then add the butter and whizz again briefly.

• step 2

  Tip into the base of a 20cm non-stick springform tin.

• step 3

  Press the mix into an even layer and chill while you make the filling.

• step 4

  Gently melt the chocolate in a heatproof bowl set over (but not touching) a pan of simmering water (or in short blasts in the microwave), then leave to cool slightly.

• step 5

  Beat the cream, soft 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.

• step 6

  Stir in the melted chocolate until the mixture is smooth.

• step 7

  Spoon this onto the biscuit base dropping in the raspberries as you go, then put the cheesecake back in the fridge for at least 3-4 hours, but preferably overnight.

• step 8

  To make the topping, softly whip the cream with 1 tbsp of the icing sugar.

• step 9

  Whizz 100g of the raspberries with another tbsp of icing sugar to a purée, then push through a sieve

• step 10

  Pile up the cream, meringue pieces, raspberry sauce and raspberries on top of the cheesecake, drizzling the raspberry sauce as you go.