This rich and creamy cheesecakes is baked in the oven to give a smooth texture. Frozen summer berries mixed with fresh berries make an amazing easy topping for this impressive and easy cheesecake making is great for either every day or entertaining.

Serves 10.

150g digestive biscuits, crushed into crumbs

60g butter or spread, melted, I used Lurpak,

500g quark

200g low fat plain fromage frais

60g caster sugar

2tsp vanilla extract

3 large eggs

250g frozen summer berries

200g fresh summer berries

Method

Preheat the oven to 180c, gas 4 350f

Mix the biscuit crumbs with the melted spread or butter and press into the base of a 20cms spring form tin, bake for 8 minutes until firm. Remove from the oven and reduce the temperature to 150c, gas 2, 300f. whisk the quark, fromage frais, sugar, vanilla and eggs together until smooth,

Pour into the biscuit base and bake in the centre of the oven for 35 minutes until the filling is set in the centre, but still slightly wobbly.

Turn the oven off but leave the cheesecake in the oven as it cools down.

This gradual temperature reduction stops the cheesecake from cracking as it cools.

When at least 2 hours have passed, the cheesecake can be removed from the oven. Once at room temperature, cover and chill in the fridge.

Take the cheesecake out of the fridge about 30 minutes before serving to take the chill off it.

Carefully remove it from the tin, transfer to a plate and spoon over the frozen and fresh berries, serve cut into slices with low – fat crème fraiche or ice – cream.