1. Blitz the biscuits in a food processor.

2. Mix the chopped fruit and almonds into crumbs.

3. Add the melted butter and combine all the ingredients together.

4. Place on the bottom of a 24cm spring form mould and press down slightly.

5. Place in the fridge to harden.

filling

6. Place all the cheese in a mixing bowl, cream on low speed with a spatula attachment. Pour in the cream then the beaten eggs, Major Lemon Fruit Base and lemon zest. Fold in the white chocolate callets. Pour the mixture on top of the biscuit base.

7. Bake in a preheated oven 110°C for about 1hr 15mins or until cooked.

8. Allow to cool then refrigerate for at least 6 hours.

9. Remove from mould and decorate with raspberries and lemon zest.