Start by preparing your base for the cheesecake. Blitz the digestive cookies in the food processor (if you don't have one at hand, don't worry, simply put the cookies in a zip plastic bag and crush them with a rolling pin). Add melted butter, and mix with a spoon until it reaches the texture of the wet sand. Line a 15cm springform cake tin with baking paper and spread the digestive cookie base evenly pressing it down with a spoon. Put in the fridge to set.
Now move on to the white chocolate ganache. Chop the white chocolate bar into smaller pieces and place in a heatproof bowl over a pan with simmering water. Once the chocolate is almost completely melted, add the heavy cream and mix with the spatula until smooth. Spread it evenly on top of the digestive cookie base, and put it back in the fridge until the ganache sets.
For the raspberry coulis, add the raspberries, sugar, lemon juice, and lemon zest to a small saucepan. Using a fork, smash the raspberries until they start to release juices. Place the saucepan over small/medium heat and bring to a boil. Cook for about 5 min until the sugar has completely dissolved and the raspberries have broken down. You can either leave the raspberry seeds inside the coulis or pour the coulis through the sieve using a spoon to push it down and discard the seeds. Set it aside and let it cool down completely.
For the cheesecake filling, start by melting the remaining of the white chocolate. Place it in a heatproof bowl over a pan of simmering water. Make sure to stir the chocolate to prevent it from scorching. Put aside to cool down, but don't let it set (no longer than 5-10 min).
In a bowl of a mixer fitted with a whisk attachment, mix the cream cheese, icing sugar, vanilla extract, and lemon juice until smooth. Add the melted white chocolate and whisk again.
In a separate bowl, whip the double cream until soft peaks and fold it into the cream cheese mixture using a spatula.
Spread half of the prepared mix over the white chocolate ganache layer and digestive cookie base. Using a spoon add a few dollops of the raspberry coulis and make swirls with a knife. Add the remaining amount of the cream cheese/white chocolate mix, followed by the rest of the raspberry coulis, and make the swirls again. Chill in the fridge for at least 6 hours, or preferably overnight.
Once set, carefully remove the cheesecake from the tin. You can use a hot knife to smooth out the edges of the cheesecake. Decorate with your selection of berries.
The white chocolate cheesecake can be stored in the fridge for up to 3 days.
