Method (base)

1. Line the base of a loose base, 8” cake tin with grease proof paper. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
2. Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the biscuit base up the sides of the tin, this will help hold in the cheesecake filling.
3. Place into the freezer whilst you make the compote and cheesecake filling.

Method (raspberry compote)

1. Add all of the raspberry compote ingredients into a medium sized saucepan. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool for a few minutes. As it cools, it will thicken up even more and turn jelly-like. If it is too thick, you can stir in some more lemon juice to loosen the mixture. Set aside.

Method (cheesecake filling)

1. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
2. Melt the white chocolate either in the microwave in 20 second intervals or on the hob using a bain-marie ( a saucepan filled with water with a heat proof bowl on top, add the chocolate into the bowl and melt).
3. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, coconut cream, icing sugar, vanilla and melted white chocolate. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth. 
4. Pour the mixture into the tin in stages, with swirls of raspberry compote in-between (refer to video for visual example) until you’ve used up all the cheesecake mixture. Swirl some compote on top for decoration. Tap the cheesecake onto the worktop to remove any air bubbles.
5. Place into the fridge overnight to set.
6. Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed, it should come out easily).

Method (decoration)

1. In a stand mixer with balloon whisk attachment or in a bowl with a hand whisk / electric hand whisk, whip up the cream and small drop of pink food gel (optional) until it holds a peak. 
2. Transfer the whipped cream into a piping bag fitted with a star tip nozzle.
3. Pipe a swirl of cream around the top edge of the cheesecake. 
4. Decorate with a sprinkle of some freeze dried raspberries, fresh raspberries and some chocolate shavings. 
5. Use a knife to cut the cheesecake into slices, serve and enjoy!