Upside-down white chocolate raspberry cheesecake

Ingredients

• For the crust: 350 g Lotus cookies
• 100 g melted butter
• For the filling: 550 g cream cheese
• 250 ml whipping cream
• 120–150 g powdered sugar
• 180–220 g white chocolate, melted
• Pinch of salt
• For the jam: 300 g frozen raspberries
• 100 g sugar
• Juice of 1 lemon
• 1 tsp cornstarch dissolved in water

Instructions

1. Crush the cookies with the melted butter and press the mixture over the base and up the sides of the lined mold. Freeze.
2. Whip the cream and set aside. Beat the cream cheese with the powdered sugar, then fold in the whipped cream and the melted white chocolate with gentle strokes.
3. Fill the cookie shell, smooth the top, and chill until firm.
4. For the jam, cook the raspberries with the sugar; once boiling, cook 5 minutes, add the lemon juice and the cornstarch slurry, then cool completely.
5. Unmold the cheesecake upside down and pour the cooled raspberry jam over the top before serving.