Desserts: Baked Raspberry and Ricotta Cheesecake

50g butter, melted, plus extra for greasing

150g digestive biscuits

1 x 500g tub of ricotta cheese

200g crème fraîche

3 eggs

175g caster sugar

1 tbsp runny honey

Grated zest of 1 lemon

2 tsp vanilla extract

275g fresh raspberries

Icing sugar, for dusting

Preheat the oven to 180C/gas mark 4. Grease the sides and base of a 20cm (8in) diameter springform/loose-bottomed cake tin.

Place the biscuits in a food processor and blend until fine. Alternatively, place in a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and tip into the prepared tin. Flatten with the back of a spoon to form an even layer.

Wash the processor bowl and blade, reset and add the ricotta, crème fraîche, eggs, sugar, honey, lemon zest and vanilla extract. Blend for a few seconds until smooth and well combined. Crush 100g of the raspberries with a fork and stir them into the mixture.

Pour the mixture on to the biscuit base in the tin and gently shake and tilt the tin so that the ricotta mixture forms a level layer.

Bake in the oven for 40-45 minutes or until the cheesecake is pale golden and wobbles slightly in the middle when you shake the tin. Remove, cover with foil and leave in a warm place to completely cool before storing in the fridge overnight. Don't worry if the top has cracked; the remaining raspberries will cover this.

Run a knife around the edge to loosen the cheesecake and remove it from the tin. Transfer to a serving plate and scatter the remaining raspberries on top. Dust with icing sugar and serve.