Delightful and delectable, this berry-topped cheesecake will sure be a crowd pleaser!

Serves 8

Method

1.Grease the bottom and sides of a dish.

2.Crumble the biscuits either in a food processors or in a bag and crush with a rolling pin.

3.Melt the butter in a saucepan and add the crushed biscuit. Pour the mixture into the dish and press it flat and smooth.

4.Whisk the cream cheese, double cream, vanilla, lemon juice and half the blueberries until thick.

5.Top the biscuit base with the mixture and finish with the remaining blueberries and raspberries.

6.Refrigerate overnight.

Ingredients

180g digestive biscuit

80g unsalted butter

250g reduced fat soft cheese

200ml reduced fat double cream

1 half lemon – juiced

1 teaspoon vanilla extract

160g of blueberries

60g of raspberries (optional)

Credits: www.essilor.co.uk