No bake Bakewell Cheesecake

Lightly crumble the digestive biscuits using a food processor or food bag and rolling pin (I use this method as it gives a more rustic effect). When this is done, melt the butter in a saucepan and add the biscuits, making sure to mix well so that all of the biscuit is covered.

Place the mixture in a 20 cm circular dish/ Flan dish and pat down to form a firm, even base. Put this aside either in the fridge or a cool area to allow the base to set slightly whilst the rest of the cheesecake is made.

Mix the cream cheese, double cream and sugar together in a bowl until smooth and thick, then add the Almond extract/ flavouring before stirring again. Once this is done, gently heat the jam in a saucepan until it is thin and easily pourable. Leave this to cool for a few minutes until slightly thicker then quickly swirl into the cheesecake mixture.

Spoon the mixture into the dish on top of the biscuit base and spread it evenly to create a smooth, flat surface. Use any left over jam mixture to swirl over the cheesecake then top with a sprinkling of the chosen fruit and a generous handful of almond flakes, before transferring into the fridge for 2-3 hours to set thoroughly (although it can be left to set for longer). Serve straight from the fridge with a sprinkling of icing sugar if you're feeling fancy.