Dean Edwards served up a delicious baked raspberry ripple Cheesecake on today’s episode of Lorraine.

The ingredients for the base: 250g gingernut biscuits, roughly broken and 70g unsalted butter, melted.

for the Raspberry Ripple: 150g fresh raspberries, 20ml amaretto (optional) and 30g golden caster sugar.

For the Cheesecake filling: 400g cream cheese, softened, 100ml soured cream, 120g caster sugar, 1 tsp vanilla extract and 4 medium eggs.