This is a no-bake cheesecake, which means there is little that can go wrong, just ensure that you use good-quality cream cheese and don’t substitute the biscuits, they are the key ingredient.

Method:

• For the biscuit base, blitz the biscuits to crumbs in a food processor, then mix with the melted butter. Alternatively, place them in a freezer bag and bash with a rolling pin to make crumbs, then mix with the melted butter in a bowl.
• Press two-thirds of the mixture into a 20 x 27cm baking dish, flattening it out so that it forms an even layer. Place in the freezer for 15 minutes until set.
• Meanwhile, prepare the filling. Put the chocolate pieces in a heatproof bowl and either set over a saucepan of gently simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) and leave until melted, or heat in the microwave on medium in 30-second bursts, until melted, stirring after each burst. Leave to cool slightly.
• While the chocolate is melting and cooling, beat the softened butter, sugar, whole egg and egg yolk together in an electric stand mixer fitted with the paddle attachment until fluffy (or in a bowl with a wooden spoon and develop some muscle at the same time!); this will take around 10 minutes.
• Beat the cream cheese and crème fraîche together in a separate bowl, then stir in the melted chocolate. Add to the butter and sugar mixture, then carefully fold the ingredients together.
• Spread the mixture evenly over the biscuit base and top with the remaining biscuit crumbs. Refrigerate to set for a minimum of 3 hours — 24 hours is preferable. Serve in slices with fresh raspberries to accompany, if you like.
• Refrigerate any leftovers in the dish covered with clingfilm for up to 3–4 days.

Recipes adapted from Babka, Boulou and Blintzes (compiled by Michael Leventhal to raise funds for Chai Cancer Care)