Baked cheesecake

Remove the soft cheese from the fridge 30 minutes before cooking to allow it to get to room temperature. Preheat the oven to 150°C (fan 140C°, gas mark 2).

Crush the biscuits to fine crumbs either by whizzing in a food processor or put them into a polythene bag and bashing them with a rolling pin.

Transfer to a bowl and stir in the melted butter. Spoon this mixture into the base of a 20cm (8in) springform tin, pressing the biscuit well into the base.

Spoon the soft cheese into a large bowl and beat well to soften it. Add the golden caster sugar, double cream, eggs, vanilla extract and orange zest. Mix well until all the ingredients are evenly combined. Pour this mixture over the top of the biscuit base.

Bake in the oven for 30 minutes then turn off the heat and allow to finish cooking in the heat of the oven. (The cheesecake will still be quite wobbly at this stage).

Carefully remove from the oven and chill overnight or at least 4 hours.

To make the raspberry sauce, tip the frozen berries 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 through a sieve to remove the seeds catching the juice in a bowl. Allow to cool then have a taste as you may need to add more sugar. The sauce should be tangy but not over sweet or too sour.

To serve, cut the cheesecake into wedges and drizzle over a little of the sauce. You could also serve the cheesecake topped with double cream whipped so it just holds it shape then spoon the sauce on to the plate.