Preheat the oven to 150 degrees.
Mix the ground hazelnut, 50g flour, butter and sugar together.
Press the mixture into the base of a cake mould and leave to cool.
Mix the cream cheese and the eggs with the other 50g flour and the lemon zest. Mix well to obtain a smooth batter.
Place the white chocolate in a bowl and melt over a pan of simmering water. Once melted, fold it in to the cream cheese mixture. Gently fold in the raspberries and then pour this mixture on to the biscuit base.
Bake for about 30 minutes in the oven, checking if they are cooked using the tip of a knife - when it comes out dry the cheesecake is cooked.
Once baked, remove from the oven and allow to cool before placing in the fridge to set for at least 2 hours.
Serve with a few more fresh raspberries and decorate the plate with a little fresh fruit drizzle.
«This recipe can also be made using fresh blueberries or strawberries.»