Simon Rimmer makes a delicious cookie dough cheese cake on Daily Brunch. He serves the cheesecake with a fruity raspberry sauce to cut through the richness.

The ingredients are: 300g crushed butter shortbread biscuits, 75ml melted butter, 600g ricotta, 300g full-fat cream cheese, 3 vanilla pods, seeds scraped out and use 2 pods for the topping and 1 pod for the raspberry sauce, 7 eggs, 6 egg for the topping and 1 egg yolk for the cookie dough, 450g caster sugar, 150g for the topping, 100g for the cookie dough, 200g for the raspberry sauce, 200g plain flour, 50g chocolate chips, 1 tbsp hundreds-and-thousands and 250g raspberries.

To make the base, crush the biscuits and then stir in the butter. Press into a 10in spring-form tin, greased and lined with greaseproof paper.

To make the topping, blitz together the ricotta, cream cheese, vanilla, eggs and sugar until smooth.

Make the cookie dough by creaming the butter and sugar, then adding the egg yolk. Fold in the flour, followed by the chocolate chips and finally the hundreds-and-thousands.

Break the dough into pieces and fold into the topping mix.

Spoon the topping onto the base, then bake at 150˚C for about 1 hour 15 minutes. Allow to cool.

To make the sauce, boil the caster sugar, water and vanilla until the sugar dissolves and the mixture turns syrupy. Leave to cool, then add the raspberries and purée the mixture. Strain the sauce through a fine sieve to catch the seeds.

Serve a wedge of cheesecake with raspberry sauce drizzled over the top.