Mixed berry cheesecake

180 g plain biscuits
100 g butter
500 g cream cheese
250 g fresh whipping cream
120 g icing sugar
10 g gelatine
1 lemon
1 vanilla pod
For the sauce
400 g mixed berries, frozen ones are fine
50 g sugar
2 teaspoons cornflour
Make the base by crushing the biscuits in a food processor. Add the melted butter and mix well.
Line a 22 cm springform tin with baking parchment, first buttering the tin lightly so that the paper sticks.
Add the mixture, press down firmly and refrigerate to set.
Meanwhile, soak the gelatine in very cold water for about 10 minutes.
Using a whisk, beat the cream cheese with 50 g icing sugar, the vanilla and, if liked, the grated lemon zest until creamy.
Heat 3 tablespoons of the cream and dissolve the well-squeezed gelatine in it.
Add the gelatine mixture to the whipped cheese mixture a little at a time, mixing well.
Whip the well-chilled cream with the remaining 70 g icing sugar, then gently fold it into the cheese mixture.
Pour over the biscuit base, level the surface and refrigerate for at least 6 hours.
Mixed berry sauce
400 g mixed berries, frozen ones are fine
50 g sugar
Juice of half a lemon
2 teaspoons cornflour dissolved in a little cold water
I put everything in a small saucepan, bring to the boil and allow to thicken.
I pass it through a sieve to remove the seeds, then leave it to cool.
I take the cake, gently pour over the sauce and return it to the fridge.
Using the same method, you can vary the fruit. I have made it with peaches and with strawberries, then decorated the top as I wished.
It is delicious! Try it and see.