The creaminess of white chocolate is perfectly balanced by sharp berries in this baked classic. Choose a white chocolate with the highest cocoa butter content you can find.

Serves: 10

Ingredients

● 175g digestive biscuits
● 75g butter, melted, plus extra for greasing
● 450g cream cheese
● Seeds of 1 vanilla pod
● 4 eggs, separated
● 100g caster sugar
● 35g blueberry jam
● Handful of blueberries, to serve

For the white chocolate glaze
● 3 tbsp whipping cream
● 100g white chocolate drops

Method

● Preheat the oven to 160°C and lightly grease a 23cm springform cake tin.

● Place the biscuits in a food processor and pulse until they resemble coarse breadcrumbs. (Alternatively, place them in a plastic bag and crush with a rolling pin.) Mix the crushed biscuits with the melted butter and tip into the prepared tin, then press into an even layer on the base and up the sides using the back of a spoon. Refrigerate for at least 30 minutes.

● Beat the cream cheese, vanilla seeds and egg yolks together in a large bowl until smooth and creamy.

● Whisk the egg whites to soft peaks then gradually add the sugar until the mixture is stiff and glossy. Fold the egg whites into the cream cheese mixture then transfer roughly one-sixth of the mixture into a separate bowl and stir in the blueberry jam until combined.

● Remove the cake tin from the fridge and pour the plain cheesecake mixture over the biscuit base. Spoon the blueberry mixture on top and use a skewer to swirl it into the plain cheesecake mixture, giving a marbled effect.

● Bake the cheesecake for 35 minutes, until firm but slightly wobbly in the centre when shaken gently. Turn off the oven, open the door slightly and leave the cheesecake to cool completely.

● To make the white chocolate glaze, pour the cream into a pan and heat until almost boiling. Place the white chocolate in a small bowl and pour the hot cream over, then beat until the chocolate melts. Pour the warm glaze over the cheesecake and spread it out until it covers the top in an even layer. Leave to cool, then place in the fridge for 3 hours to set.

● When ready to serve, run a knife around the edge of the tin. Remove the cheesecake and transfer to a plate. Serve at room temperature scattered with the blueberries.