Pastry by Saloni

For Biscuit Crust
0 Line the base of an 8‑inch (20 cm)springform pan with baking paper. Crush the biscuits into fine crumbs using either a food processor or placing them in a sealed bag and rolling gently with a rolling pin.
2 Add the melted butter to the crushed biscuits and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the pan (and slightly up the sides if desired) using the bottom of a glass or spatula to compact it.
3 Place the pan in the refrigerator for about 30 minutes so the base firms upbefore adding the filling.
For Raspberry Compote
5 In a small bowl, whisk the cornstarch and water together until completely smooth. Set aside.
6 In a saucepan over medium heat, combine the raspberries, sugar, and a splash of water. Cook for 3–4 minutes, stirring occasionally, until the berries soften and release their juices.
7 Add the cornstarch slurry and continue to cook for another 2–3 minutes, stirring constantly, until the mixture thickens and turns glossy.
8 Remove from the heat and stir in the lemon juice. Allow thecompote to cool to room temperature, then cover and refrigerate for at least2–3 hours to fully set.
9 For a smoother texture, strain the compote through a sieve to remove the seeds. Alternatively, leave it as is if you prefer a more rustic texture with the seeds included. Keep refrigerated in airtight container.
For the Cheesecake Mixture 
11 In a large bowl, whip the cold whipping cream until soft-medium peaks form. The cream should hold soft peaks that gently stand when you lift the whisk. Once whipped, place it in the refrigerator to keep chilled until ready to use.
12 In a separate bowl, combine the chopped white chocolate and whipping cream. Heat in the microwave in 30-second intervals, stirring between each interval, until fully melted and smooth. Alternatively, melt them together using a double boiler over the stove, stirring continuously until glossy and smooth. Let the ganache cool slightly - it should be warm, not hot.
13 In another bowl, beat the softened cream cheese with powdered sugar for about 3–4 minutes until completely smooth, creamy, and free of lumps. Add the vanilla extract and mix until well incorporated. .
15 Pour in the warm (not hot)white chocolate ganache and mix until fully combined, scraping down the sides of the bowl to ensure everything is evenly incorporated
14 Gently fold the chilled whipped cream into the cream cheese mixture using a spatula. Use slow, careful folding motions to maintain the light and airy texture.
16 Pour the cheesecake filling over the chilled biscuit base and spread it evenly with a spatula, smoothing the top. Cover and refrigerate for at least 6–7 hours, or preferably overnight, until fully set.
17 When you’re ready to serve, carefully remove the sides of the springform pan, using an offset spatula around the edges if needed for a clean release. 
For Whipped Cream Topping
22 Chill your bowl and whisk for 15–20 minutes. Add cold heavy whipping cream, powdered sugar, and a splash of vanilla to the bowl. Whip until stiff peaks form - the cream should hold its shape but still look smooth.
23 Pipe around the edges of the cheesecake, then keep refrigerated until ready to serve.
20 Top the cheesecake with the raspberry compote. For decoration, add white chocolate chips for a lovely crunch, fresh raspberries for color and freshness.
18 Store any leftover cheesecake in an airtight container in the refrigerator and enjoy within 2‑3 days.
24 This no-bake cheesecake is not ideal for very hot weather (around 35°C / 95°F) or outdoor events, as high temperatures can cause it to soften and lose its structure.