Berry and white chocolate cheesecake

I made this for my Dad for Father's Day - and it went down a treat! I actually found the recipe in the Metro surprisingly - a recipe by supermodel Lorraine Pascal - and it ain't half bad. I used this recipe to make two small cheesecakes, but obviously you could just make one big one...

Lorraine Pascale's berry and white chocolate cheesecake

1. Grind 100g gingernut biscuits and 100g digestives in a food processor or put them in a plastic bag and bash with a rolling pin. Melt 100g melted butter in a small pan, combine with the biscuits. Squash into the base of a loose-bottom sandwich tin or a pie dish (about 23cm [9in] in diameter).

2. Melt 500g white chocolate. Heat at 30second intervals in the microwave carefully. Stir. Be careful as it burns really easily. Leave to cool.

3. Meanwhile, mix 250g
cream cheese, 250g mascarpone and 200ml whipping or double cream and 70g icing sugar. Add the seeds of one vanilla pod. Rub in the cooled white chocolate. Stir. Cover your base with mix.

4. Finally, push 300g raspberries or blueberries into the topping so they do not leak their juices. Refrigerate overnight (or ideally 24 hours).

NB: You can use all cream cheese or mascarpone. If you want to be a bit self-righteous, use low-fat cream cheese so you can eat two slices instead of one.

Lorraine owns this gorgeous bakery in Central London. I'm sure it's wonderful (if not a tad expensive!)