Easy berry cheesecake with berry syrup

Crush the digestive biscuits (use a food processor or a zip- lock bag and rolling pin) until they resemble fine crumbs. Add the melted butter and mix. Press into the base of a 28cm spring form tin (a smaller tin is okay, you will get a deeper cheesecake). Place in the fridge or freezer to chill while you make the filling.

Sprinkle the jelly crystals over the boiling water and stir until dissolved. Add the lemon zest and juice, stir well and chill in the fridge for 30 minutes or until thickened but not set.

Place the cream cheese into the bowl of a stand mixer and beat for 10 minutes to soften and whip it until soft. Add the cottage cheese, sour cream and caster sugar, continuing to beat. The mixture should be soft with a few lumps from the texture of the cheeses.

Add the lemon jelly liquid and whisk lightly to combine before pouring into the pre-chilled biscuit base.

Chill overnight or until the top is set and just firm to the touch.

Combine the strawberries with the lemon juice and sugar, then set aside, even overnight. They will soften up and be gorgeous served with slices of cheesecake.

Simmer berries (Nici used fresh blueberries and boysenberries) with pinot noir and sugar until thickened. Strain the mixture through a sieve and it’s ready to serve.