for 12 portions

Base

120 g	biscuits (e.g. digestive biscuits)
50 g	butter, soft
2 tbsp	lemon juice
25 g	blueberry
25 g	blackberry

Fruit puree

50 g	blueberry
50 g	blackberry
1 tbsp	sugar

Cream cheese mixture

400 g	double cream cheese (e.g. Philadelphia)
130 g	sugar
3	egg
1 tbsp	Maizena cornflour
1	organic lemon, use grated zest only

Bake

25 g	blueberry
25 g	blackberry
a little	icing sugar

How it's done

Base

Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, mix with the butter and lemon juice. Spread the mixture over the bottom of the prepared cake tin and press down firmly with the base of a glass. Top with blueberries and blackberries.

Fruit puree

Puree the blueberries and blackberries with the sugar.

Cream cheese mixture

Combine the cream cheese with all the other ingredients up to and including the lemon zest, mix well using the whisk on a hand mixer. Combine ¼ of the mixture with the fruit puree. Spread the remaining cheese mixture over the biscuit base. Spoon the fruit puree mixture on top, create a marble effect using a fork.

Bake

For approx. 40 mins. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cheesecake onto a cooling rack and leave to cool.

Top with the berries and dust with icing sugar.

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