Prepping

Cup of Yum
1. In a small bowl, dissolve the raspberry jelly, whether it's in powder or block form, in 125ml of boiling water. Set it aside to cool slightly, approximately 10 minutes.
2. Line the 2lb standard loaf tin with parchment paper. Leave a slight overhang so it's easier to lift the cheesecake out later. A standard loaf tin is about 21cm long, 11cm wide and 7cm wide. Alternatively it's also known as a 2lb or 900g tin.
3. Melt the 50g of butter in the microwave.

Make the cheesecake base

1. In a food processor, whiz the digestive biscuits into fine crumbs. You can also do this by hand by bashing the biscuits with a rolling pin in a plastic bag.
2. Add the melted butter to the crumbs and whiz again until well combined. Or, if you bashed the biscuits by hand, stir the butter through the crumbs.
3. Tip the crumb mixture into the loaf tin. Spread it out equally and press it down firmly with the back of a spoon.
4. Put the tin in the fridge until needed.

To make the cheesecake filling

1. Add the cream cheese to the dissolved jelly and whisk together.
2. In a separate bowl, whip the double cream to firm peaks.
3. Add the whipped cream to the cream cheese mixture.
4. Beat on a low speed until you have a uniform consistency with no lumps.The mixture should be whipped to such a consistency that it's firm enough to hold the berries in place without them sinking to the bottom of the tin.
5. Slice the 30g strawberries, 30g blackberries and 30g raspberries into slightly smaller pieces. We quartered the strawberries and halved the blackberries and raspberries.
6. Add the sliced berries to the cheesecake mixture and gently fold through.
7. Scoop the cheesecake mixture into the loaf tin. Level the top with the back of a spoon. Cover with plastic wrap and place in the fridge for at least 3 hours to set.
8. When the cheesecake is set, lift it out with the help of the parchment paper and place it on a serving plate. You should be able to easily pull the parchment paper out from underneath it.

Optional raspberry coulis

1. Place the 120g of raspberries in a jug, or bowl, along with the icing sugar and the lemon juice.
2. Whiz the raspberries with a stick blender/immersion blender until liquidised.
3. Place a sieve over a bowl and pour the berry puree into it.
4. Use a spoon or silicone spatula to push the puree through the sieve, leaving the seeds behind.
5. Collect the coulis in a small jug, ready to be poured over the cheesecake.
6. Decorate the berry cheesecake with extra berries and drizzle some of the raspberry coulis over the top.