Cheesecake with summer berries

Method

1. For the cheesecake: Tip the digestives into a food processor or a plastic bag and blend or crush to resemble fine breadcrumbs.

2. Mix in melted butter then tip into a 20cm springform tin. Spread out to completely cover the base of the tin then press down firmly. Transfer to the fridge for half an hour or until chilled and set.

3. Beat together the mascarpone cheese, vanilla seeds and sugar then gently fold in the double cream.

4. Spoon the cheese and cream mixture onto the biscuit base and smooth the top gently. Return to the fridge for at least an hour to chill and firm up.

5. For the summer berry topping: While the cheesecake is chilling, tip the caster sugar and water into a medium-sized saucepan. Place over a high heat and boil for 3-4 minutes or until reduced to a thin syrup.

6. Remove from the heat then tip all of the berries into the syrup and stir gently to combine, taking care not to break up the fruit. Set aside to cool.

7. When the cheesecake is firm, remove it from the tin and transfer to a serving plate. Spoon the cooled berries on top and serve.

Healthy tip: As part of a healthy balanced diet eat this cheesecake as an occasional treat or in small amounts. For more information on healthier eating see eatwell.gov.uk