Berry cheesecake

50g shortbread
30g unsalted butter,melted
150g full fat soft cheese
100ml condensed milk
juice of 2 lemons
zest of 1 orange
150ml double cream
2tbsp icing sugar
450g raspberries
50gfresh blueberries

Grease and line a 16cm loose-based cake tin with baking parchment.Put all the biscuits into a plastic bag and,using a rolling pin,crush until they are fine crumbs.Tip into a bowl with the melted butter,and mix together well.Pour into the tin and press down evenly,using the back of a spoon,into the base of the tin.Set in the fridge while you make the filling.Using a electric whisk,beat together the soft cheese,condensed milk,lemon juice,orange zest,cream and 1tbsp of the icing sugar until thickened.In a food processor,whizz together 100g of the raspberries with the remaining tbsp of the icing sugar.Fold through the cheesecake mixture,pour into the tin and chill in the fridge for 3-4 hours until set.Decorate the cake with the remaining berries.


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