New York cheesecake

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This baked cheesecake topped with fresh berries is irresistibly rich and creamy with a gorgeous lemony flavour - classic New York calories!

Ingredients

The undecorated cheesecake will keep in the fridge for up to 2 days, but isn't suitable for freezing. Decorate just before serving.

For the base:

For the topping:

Crush the digestive biscuits finely. Stir in the sugar and butter, then press into the base of a 20cm (8in) round loose-bottomed sandwich tin lined with baking parchment. Level the surface.
Beat the cream cheese to soften it. Beat in the cream, sugar, lemon zest and juice, the egg and egg yolk.
Slowly pour the filling over the biscuit base. Place the tin on a baking tray and bake in the centre of the oven for 50-60 mins at 170°C (325°F, gas mark 3). The filling should be just set but should still wobble slightly. Take care not to overcook it, or it will crack.
Turn the oven off and leave the cheesecake sitting in there for at least 2 hours. Remove from the oven and chill well in the fridge for several hours, or overnight.
Remove the cheesecake from the sandwich tin and peel away the lining paper. Place on a serving plate and arrange the raspberries and blueberries on top. Decorate with sprigs of mint and dust with icing sugar before serving.