White Chocolate and Raspberry Cheesecake

Melt the butter without overheating it. Crush the speculoos and combine the crumbs with the butter.

Place a 24 cm pastry ring on a silpat. Fill with the speculoos crumbs and press down with the back of a spoon, ensuring the crumbs are compact and form a smooth layer. Chill 30 minutes.

Chop the white chocolate and place in a bowl. Bring the cream to a boil, then pour it over the white chocolate. Whisk until smooth.

Add the room temperature cream cheese and mix to combine, then incorporate the eggs and the sugar. (Take the cream cheese out of the fridge at least an hour before beginning; it will be softer and easier to work with.)

Soak the gelatin in cold water. Place the raspberries in a pot with the sugar. Heat over low heat, and slowly bring to a boil.

Crush the raspberries into a puree. Wring out the gelatin, then allow to dissolve in the marmalade. Chill.

Preheat the oven to 180 °C. Pour the white chocolate cream over the speculoos base. Bake for about 30 minutes. Chill completely.

Warm up the marmalade if needed, then spread over the surface of the cheesecake. Chill completely so that the marmalade can set. Lift off the pastry ring and serve the cake cold.