To start off making this Summer Berries Cheesecake, line a cake tin with a circle of baking paper. This makes it so easy to pop the cheesecake out. Also, use a loose bottom cake tin too.

Put the biscuits in a food processor and blitz until fine crumbs . I use my trusty Kitchen Aid Food Processor

Melt the butter in a microwave. Any butter is fine although I use any brand of unsalted block butter. The best way to melt this is to melt on high for 20 seconds. Then stir really well. This should be enough to melt it all. If not, pop it back in for another 10 seconds and stir.

Add the biscuit crumbs into a bowl along with the butter and mix thoroughly until evenly combined. Pour 3/4 of the yummy biscuit mix into the cake tin and flatten down with the back of a spoon or the base of a glass tumbler. Put this in the freezer for 30 minutes.

Meanwhile whisk together the cream cheese, icing sugar and vanilla until smooth. I love to use my Kenwood Hand Mixer . Add in the double cream and whisk on high until it is thick.

Fold the jam through the cheesecake mixture

Spread this into the cake tin on top of the set biscuit base and flatten as well as you can. Pop this into the fridge for 5-6 hours to set (or freezer for 1 hour)

Once set, sprinkle the remaining biscuit crumb over the top and finish with fresh berries piled high.

NOTES –

Store in the fridge and eat within 3 days.

Use full fat ingredients.