White Chocolate Berry Cheescake

A really easy, summer dessert that looks very impressive

1. 1

   Break the chocolate into a glass bowl over a small pan of just simmering water to melt (make sure the bowl doesn't touch the water.)
   
   Line a loaf tin with cling film.
   
   whisk the cheese, cream and sugar together (with an electric whisk if you have one) then stir in the nearly cool melted chocolate until well combined.
   
   Stir half the punnet of raspberries with 2 tbsp. of the jam.
   
   Spoon half the cheese mixture into the loaf tin then spoon the jammy raspberries down the centre. Top with the remaining cheese mixture. Level the top then press in the biscuits.
   
   Cover and chill for a minimum of 6 hours.
   
   Set aside about 6 strawberries. Halve the rest then warm with the remaining jam (3 tbsp) in a pan until soft. Whizz in a hand blender and rub through a sieve to remove the seeds and make a sauce. (You can add a little water if it's too thick.)
   
   When you are ready to serve carefully turn the tin onto a plate, lift it away and peel off the cling film. Halve the remaining strawberries, then arrange them on top of the cake with the remaining raspberries and blueberries.
   
   Serve with the sauce on the side.
   
   NB. Don't tip the cake out onto a serving plate until about an hour before you want to eat it as the biscuits can become a little soggy.