Crust

1. Preheat the oven to 355 degrees F, and butter a 9-inch cake tin.
2. Mix the crushed digestive biscuits, melted butter, and sugar. Spread around the bottom of your cake tin. Press down to form a level and tightly packed crust.
3. Bake for 7–8 minutes.

Filling

1. Whisk cream cheese together with sugar until completely incorporated. Add vanilla extract, flour, and lemon zest; mix until smooth. Mix in beaten eggs one by one until barely incorporated. Delicately fold in the raspberries.
2. Spoon the mixture over the pre-baked crust (keep it in the same cake tin). Tap the bottom of the pan against a flat surface to remove any air bubbles (and to help the raspberries rise up from the bottom). Bake in a bain-marie (optional) for about 35 minutes, or until the edges are set but the middle wobbles slightly.
3. Cool to room temperature. Refrigerate for at least 6 hours, ideally overnight.

Chocolate Ganache

1. Melt the chocolate and butter over a double boiler (or in a microwave if you’re feeling bold). Mix in cream and salt.
2. Cool slightly before spreading over the refrigerated cheesecake. Be careful not to pour all the chocolate straight onto the centre of the cheesecake — the weight may cause your cake to sink!