Berry Compote: Combine 463 g raspberries, fresh or frozen, the zest of 1 orange, zested, 80 ml orange, juiced, 80 g caster sugar (for compote) in a saucepan over medium heat. Simmer, mashing some raspberries with the back of a spoon, until syrupy, about 8-10 minutes. Mix 15 ml cornstarch with 15 ml cold water (to mix with cornstarch) to a smooth slurry. Stir into the simmering compote and cook 1-2 minutes until thickened enough to coat the back of a spoon. 3. Pour into a shallow dish to cool at room temperature, then chill in the fridge until fully cold and set, at least 1 hour.
Biscuit Base: Mix 500 g Lotus Biscoff biscuits, crushed with 180 g unsalted butter, melted until it looks like wet sand. Press firmly into the base of a 23cm x 7cm springform tin. Chill while you make the filling. 5. Melt 200 g good-quality white chocolate, melted and slightly cooled gently in short bursts, stirring until smooth. Cool for 5-10 minutes until liquid but no longer hot.
Cheesecake Base: Beat 600 g full-fat cream cheese, softened, 265 g full-fat Greek yogurt, 27 g caster sugar, 100ml elderflower cordial, and the zest of 1 lemon, zested only together until smooth and fluffy, about 2 minutes. 7. With the mixer on low, stream in the cooled melted chocolate and beat until fully combined and smooth. 8. Whip 400 ml thickened/heavy cream, cold with 27 g icing sugar to soft-medium peaks. Gently fold into the cream cheese mixture in two additions until no streaks remain.
Assemble: Pour half the filling over the chilled biscuit base and smooth flat. Spread the cold, set compote evenly over the cream cheese layer, leaving a small border at the edge. 10. Pour the remaining filling over the compote layer and smooth the top. Cover and refrigerate for at least 8 hours, ideally overnight, until fully set.
Place a chopping board/serving platter on top of the cheesecake and flip it upside down. Release the cheesecake from the springform tin. Slice with a hot, clean knife between cuts for neat slices showing the compote layer through the middle.
