Begin by crushing the shortbread biscuits into fine, even crumbs. You can use a food processor or place the biscuits in a bag and crush them with a rolling pin.

Transfer the crumbs to a mixing bowl, pour in the melted butter, and stir until every crumb is lightly coated. Press the mixture firmly into the bottom of a lined 8-inch springform tin, using the back of a spoon to create a compact, even layer. Place the tin in the fridge while you prepare the filling.

Break the white chocolate into pieces and melt it gently in the microwave in 30-second intervals, stirring between each one, or use a double boiler for more gradual heating. Once melted and silky smooth, set it aside to cool slightly. It should not be too hot when added to the cream cheese mixture.

Pour the cold double cream, also known as heavy cream, into a large mixing bowl. Using an electric whisk, beat until stiff peaks form and the cream holds its shape. Keep a close eye on it, as whipping for too long can cause the cream to become grainy.

In a separate bowl, whisk the room-temperature cream cheese with the sifted icing sugar until the mixture is smooth, creamy, and free of lumps. Add the slightly cooled white chocolate and continue mixing until everything is thoroughly combined.

Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Work with a light hand to keep the filling airy and delicate.

Add the fresh raspberries and fold them through carefully. Try to keep as many berries intact as possible, as their little bursts of fruit add lovely texture and flavor throughout the cheesecake.

Spoon the raspberry cheesecake filling over the chilled biscuit base. Spread it evenly with a spatula or palette knife, taking a moment to smooth the top for a neat finish.

Cover the tin and place it in the fridge for at least 6 hours, or preferably overnight. This resting time allows the filling to firm up properly and makes the cheesecake easier to slice.

Place the cream in a microwave-safe bowl or a small saucepan and heat until it is just steaming, without bringing it to a boil.

Pour the warm cream over the white chocolate in a heatproof bowl or jug. Leave it undisturbed for 1 to 2 minutes, then stir gently until the chocolate has melted and the ganache is glossy and smooth.

Allow it to cool slightly until it reaches a pourable but slightly thickened consistency. This helps it coat the cheesecake beautifully without running too far down the sides.

Once the cheesecake has fully set, carefully release it from the springform tin. Pour the white chocolate ganache over the top, spreading it gently with a spatula and allowing a little to drip naturally over the edges.

Return the cheesecake to the fridge until the ganache has set slightly. This gives the topping a firmer surface for decorating.

Finally, arrange fresh raspberries over the cheesecake and, if desired, scatter freeze-dried raspberry pieces around the edge for an extra touch of color and a delicate fruity finish.