Blueberry and Summer Fruit Cheesecake

Lightly grease the cake tin. Cut a strip of non-stick baking parchment to fit around the sides of the tin, fold the bottom edge of the strip up by about 2.5 cm (1 in), creasing it firmly, then open out the fold and cut slanting lines into this narrow strip at intervals. Fit this into the greased tin with the snipped edge in the base of the tin and put a circle of non-stick baking parchment on top. For the base, put the digestive biscuits into a polythene bag and crush them to crumbs with a rolling pin. Melt the butter in a pan, add the crushed biscuits and demerara sugar and mix well.

Spread the crumb mixture over the base of the tin and press firmly with the back of a metal spoon. Leave in a cool place to set while you are mixing the cheesecake.

Pre-heat the oven to 160°C/ 325°F/Gas Mark 3. Put the butter, sugar, curd cheese, flour, lemon zest and juice and egg yolks into a large bowl and beat well with a wooden spoon or electric mixer until smooth. Fold the lightly whipped double cream into the mixture using a plastic spatula or large metal spoon.

Put the egg whites into a large bowl and whisk them with a hand-held electric mixer until stiff but not dry. Fold them into the cheese mixture.

Pour on to the biscuit base and gently level the surface with a plastic spatula. Bake for about 1-1½ hours, until set. Turn off the oven and leave the cheesecake inside for a further hour to cool. Run a small palette knife around the edge of the tin to loosen the cheesecake, then push the base up through the cake tin. Remove the side paper and put the cheesecake on to a serving plate.

Spread the lightly whipped cream in the dip of the cheesecake and scatter the fruit haphazardly on top. Lightly dust with icing sugar if wished.