Lemon cheesecake

Brush the bottom of a 23cm/9in springform cake tin with some melted butter and then cover the base of the cake tin with greaseproof paper. Crush the biscuits and toss them in a bowl. Combine well with melted butter and honey. Add the mixture to the bottom of the cake tin. Using the back of a spoon, level and smooth the crumbs. This will form the base of the cheesecake. Place in the fridge to chill while preparing the filling.

For the filling, mix the mascarpone cheese, lemon juice and zest and caster sugar together in a bowl until they are mixed well together. Don’t mix the ingredients too much as this can cause the cheesecake to split.

Spoon the mixture on top of the biscuit base and chill in the fridge for at least 2 hours.

For the sauce, blend most of the fruit with some icing sugar (to taste) in a food processor until smooth. Sieve the mixture until smooth

Decorate with sprigs of fresh mint and a splash of the berry sauce. Garnish with some of the berries and serve.