BAKED VANILLA CHEESECAKE WITH SUMMER BERRIES

INGREDIENTS

150g digestives,

finely crushed

2 tbsp demerara sugar

75g butter, melted

For the filling:

750g full-fat soft cheese

150ml soured cream

150g golden caster sugar

2 tsp vanilla extract

3 eggs, beaten

Finely grated zest 1 lemon

2 tbsp plain flour

For the topping:

150g raspberries

1 tbsp icing sugar

300g mixed berries

150g soured cream

METHOD

1. Butter and base line a 20cm spring form tin and preheat the oven to 160°C/140°C fan assisted/Gas 3. Combine the crushed biscuits, demerara sugar and butter until thoroughly combined, spoon into the prepared tin and press down with the back of a spoon. Chill for 30 minutes.

2. Place the filing ingredients in a large bowl and sift the flour over. Slowly beat, together with an electric mix until thoroughly combined. Carefully pour over the biscuit base, level off the top and bake for 40 minutes.

3. Turn the oven off and leave the cheesecake inside with the door closed for 2 hours. Remove from the oven, cool and then chill for 2-3 hours or overnight.

4. Press the raspberries through a sieve set over a bowl and stir in the icing sugar. Set to one side. Spoon the soured cream over the cheesecake, drizzle with the coulis and decorate with the berries. Serve straight away.