Cheesecake heaven

This has got to be the queen of all cheesecakes — a real stunner. It’s perfect for a party or buffet because you can make it up to a day in advance. Make sure you invite friends round so you can show it off.

For the base:
200g ginger biscuits
75g unsalted butter

For the filling:
500g full fat cream cheese
500g mascarpone cheese
50g caster sugar
2 large eggs
2 tsp vanilla essence
zest and juice of 1 lemon

For the topping:
450g summer berries (strawberries, raspberries, blackberries, blueberries, etc)
200g redcurrant jelly

1. Preheat the oven to 170C/325F/gas mark 3. Line the bottom of a 20cm/8in spring-form or loose-bottomed cake tin with greaseproof paper. Or you can bake and serve it from a ceramic or glass pie dish, in which case, don’t line it with the paper.
2. To make the base, crush the biscuits with a rolling pin or in a food processor. Melt the butter, mix with the crumbs and press onto the base of the tin. Place in the fridge until needed.
3. To make the filling, combine the cheeses, sugar, eggs, vanilla, lemon zest and juice and beat until well blended. Spoon into the prepared base, smooth over the top and bake for 1 hour.
4. After 1 hour, switch off the oven and leave the cheesecake inside for 2 hours. This is supposed to prevent it cracking. (Sometimes this works, sometimes it cracks anyway — don’t worry as it will be covered with the fruit.)
5. After 2 hours, remove and cool completely. Run a knife around the sides and gently remove the outer spring-form tin. Turn upside down onto a plate and remove the bottom of the tin and the paper. Place the serving plate upside down on the base and invert the cheesecake right side up. It’s now ready for decorating.
6. Heat the redcurrant jelly in a small saucepan until melted. Brush a layer onto the top of the cheesecake to act as a ‘glue’ for the fruit and arrange the berries generously on top. Do this in sections so the jelly stays melted and ‘gluey’. Brush the top of the fruit with the rest of the jelly to glaze.

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