8 ounces graham crackers (2½ cups crumbs)
1 stick butter, melted (1/2 cup)
Vegetable oil for greasing pan
5 ounces white chocolate
10 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract or 1 vanilla bean
1 cup heavy cream (35%)
14 ounces mixed summer berries, such as strawberries, blackberries, raspberries, blueberries, and red currants
2 tablespoons seedless raspberry jam
2 ounces white chocolate
To make the crust, put the graham crackers in a plastic bag and crush them with a rolling pin; then mix with the melted butter. Press them into the bottom of a lightly oiled 8-inch loose-bottomed tart pan or springform pan (this can be done with a potato masher). Place in the refrigerator to chill.
Melt the white chocolate in a heatproof bowl over a pan of simmering water. Remove the bowl from the pan and beat in the cream cheese. Add the vanilla to the cream or, if using a vanilla bean, split it lengthwise with a sharp knife and scrape the seeds into the cream.
Whip the cream until it forms fairly stiff peaks and gently fold in the cream cheese and white chocolate mixture. Pour on top of the crust and put in the refrigerator for at least 2 hours to set.
Once the cake is set, carefully remove from the pan. Arrange the berries on top of the cake. Heat the jam with 2 teaspoons of water and strain through a sieve. Allow to cool for about 1 minute and gently brush over the fruits. Melt the white chocolate and drizzle over the top of the fruits with a teaspoon.
Tip: Summer berries are packed with vitamin C, which helps to strengthen the immune system and fight infection. Vitamin C also aids in the absorption of iron.