Raspberry and pecan cheesecake

Ingredients

50g/1¾oz pecans
2 tbsp honey
200g/7oz mascarpone
1 vanilla pod, seeds only
50g/1¾oz raspberries
50g/1¾oz dark chocolate, melted, to serve

Method

1. Place the pecans and honey into a small food processor and pulse to break up slightly.
2. Place a 10cm/4in chefs' ring onto a plate. Press the pecan mixture into the bottom of the ring to make the base.
3. Place the mascarpone, vanilla seeds and raspberries into a bowl and mix gently.
4. Pour the mascarpone mixture onto the pecan base.
5. To serve, remove the chefs' ring and drizzle over the melted chocolate.