- Instead of using digestive biscuits and demerara sugar in the base, I used speculoos biscuits and brown sugar.
- Double cream by UK standards should apparently have a minimum milk fat percentage of 48%. The highest percentage I could find in my Brussels supermarket was 34% so the cream I used was not as thick as that which Mary Berry suggests.
- For the topping, Mary Berry suggested brushing 4 tbsp of redcurrant jelly (heated in a small saucepan until it has melted) over the fresh raspberries. Instead of this, I just blended a few of the raspberries and spooned this purée on top.
For the base
For the cheesecake
For the topping
Put the biscuits into a plastic bag and crush finely with a rolling pin.
Melt the butter in a medium-sized pan. Once melted, remove the pan from the heat and stir in the biscuit crumbs and brown sugar. Press this mixture into the base of an 8 inch loose-based cake tin and then leave to set.
To make the cheesecake filling, measure the soft cheese and caster sugar into a large bowl (or food processor) and mix well to blend thoroughly. (I used my hand held whisk.) Add the cream and yoghurt and mix again. Gradually add the lemon juice little by little, whisking all the time. Turn the mixture into the tin over the biscuit base, level the surface and then place in the fridge overnight to chill.
When the cheesecake has had time to set in the fridge, run a knife around the edge (all the way down to the biscuit base) to loosen the cheesecake from the tin. Then push up the base or remove the sides of the tin and slide the cheesecake onto a serving plate.
Arrange the raspberries on top of the cheesecake. If you want to dress the raspberries up a bit, you can blend a few of the raspberries and then spoon this purée on top. I finished by dusting it with icing sugar.
Once decorated, leave to set. Serve chilled. Enjoy!