No-bake mixed berry cheesecake

Many cheesecake versions use ricotta, mascarpone or Philadelphia. This creamy, indulgent one is among my favourites. Mine is tall; use a 24 cm tin for lower cake.

INGREDIENTS 20 CM TIN

BASE

200 G PLAIN DIGESTIVES OR ORO SAIWA

100 G BUTTER

CREAM

500 G PHILADELPHIA

300 ML FRESH CREAM PLUS 4 TABLESPOONS FOR GELATINE

100 G ICING SUGAR

8 G GELATINE LEAVES

1 LEMON, GRATED ZEST

TOPPING

300 G FROZEN MIXED BERRIES

4 TABLESPOONS RASPBERRY OR MIXED BERRY JAM

I finely crush biscuits and mix with melted butter.

I line tin with parchment and acetate sides, or parchment, press biscuit mixture firmly with a meat pounder and refrigerate.

I soak gelatine in cold water for 10 minutes, squeeze and gently dissolve with the 4 tablespoons cream, then cool slightly.

I electrically whisk Philadelphia and icing sugar.

I add lemon zest once creamy.

I slowly whisk in dissolved gelatine.

I whip cold cream softly, not fully.

I gently fold into cheese cream.

I add to biscuit base.

I level and refrigerate at least 4 hours; I make a day ahead.

I warm berries and jam until soft, strain seeds, reduce if thin or add a teaspoon cornflour for thick sauce.

I pour cold thick sauce onto cake.

I level and refrigerate again.

Lovely and impressive, decorate with fresh berries if liked.