Baked Cheesecake

Remove the cream cheese from the fridge 30 minutes before cooking to allow it to get to soft and reach room temperature. While you're waiting, preheat the oven to 150°C (fan 140C°, gas mark 2).

Crush the biscuits to fine crumbs either by whizzing the biscuits in a food processor for 2-3 minutes, or by putting them into a polythene food bag and bashing them with a rolling pin. (Noisy but effective.)

Melt the butter in the microwave for a short burst, or alternatively in a saucepan over a low heat. Transfer the biscuit crumbs to a mixing bowl and stir in the melted butter.

Spoon the biscuit mixture into the base of a 20cm (8-inch) springform tin (this tin will make it easier to release your cheesecake once baked), pressing the biscuit crumbs firmly into the base. (Top tip: use a potato masher or push down a small side plate on top of the crumbs to secure all the crumbs firmly into place.)

Spoon the softened cream cheese into a large bowl and beat well until it becomes soft and light in texture. Add the golden caster sugar, double cream, eggs, vanilla extract and orange zest to the bowl. Mix well until all the ingredients are evenly combined, then pour or spoon this mixture over the top of the biscuit base. Use the back of a spoon or a spatula to smooth out the filling and ensure that all of the biscuit base is evenly covered.

Bake the cheesecake in the oven on the middle shelf for 50 minutes, before turning off the oven and allowing the baked cheesecake to finish cooking in the remaining heat (it will still be quite wobbly at this stage). Top tip: Once you have turned the oven off, be careful not to open the oven door as the residual heat will escape.

After 15 minutes, carefully remove the cheesecake from the oven and chill overnight in the fridge or at least for a minimum of 4 hours. (Top tip: Don’t add the fruit topping at this stage - this comes 1-2 hours before serving.)

To make the raspberry sauce, tip the frozen raspberries straight into a saucepan and sprinkle over the golden granulated sugar.

Stir well over a high heat until the fruit has softened and the juices are beginning to bubble. Remove from the heat, then push the softened fruit through a sieve to remove the seeds, catching the juice in a bowl. Allow the sauce to cool, then do a quick taste test, as you may need to add more sugar depending on the tartness of your raspberries. The sauce should be tangy but not overly-sweet or too sour.

To serve, cut the cheesecake into wedges and drizzle over a little of the fresh raspberry sauce. You could also serve the cheesecake topped with a dollop of whipped double cream if you like.