Mary Berry, 85, started her career as a food taster and has since gone on to publish a plethora of cookery books as well as being known as a former judge on The Great British Bake Off. She will often share easy recipes that Britons can try at home – here is her easy cheesecake recipe.
To start, you will need a 20cm or eight inch round spring-form tin with deep sides, as well as a piping bag fitted to a plain nozzle.
Start by buttering the base of the tin and lining it with a disc of baking paper to prevent sticking.
To make the base, take the biscuits and place them into a freezer bag and start crushing them into fine crumbs with a rolling pin or the base of a saucepan.
Heat the butter in a saucepan over a low heat until just melted.
The chef then says to tip the mascarpone into a bowl and mix it with a spatula to loosen it until it is soft.
Stir in the cream and the vanilla extract, stirring constantly before leaving it aside to make the coulis.
To make the coulis for the top of the cheesecake, Mary places half the raspberries into a small blender or food processor and adds the icing sugar until it becomes runny.
The next step is really important when making the coulis and it is to pour the liquid through a sieve to remove the raspberry seeds.
Pour the melted chocolate into the bowl with the mascarpone mixture and stir to combine, taking care not to over-mix it.
Spoon half of the white chocolate mixture on to the biscuit base in the tin and use the handle of a teaspoon to make a few small holes in the white chocolate mixture, pushing down to the top of the biscuit base.
Pour or pipe coulis into the holes, reserving some for decorating and then spoon the remaining white chocolate mixture on top before smoothing it out.
Cover with cling film and chill for at least six hours or overnight before serving.
This recipe can be made up to two days in advance as well as being frozen where it will keep for up to a month.