Cheesecakes are delicious thanks to their rich, creamy texture and perfect balance of sweetness and tanginess.

Whether baked or not, they are a great pudding option for the whole family due to their versatility.

Mary Berry has an array of cheesecake recipes, including this delicious baked berry one.

The recipe notes said: “Blueberries and raspberries make a colourful topping for Mary Berry’s classic baked cheesecake.”

It serves 10 people, and is ready from start to finish in under two hours.

Ingredients:

For the base:

75g digestive biscuits

40g butter

25g demerara sugar

For the filling:

50g butter, softened

175g caster sugar

450g cream cheese

25g plain flour

One lemon, juice and finely grated rind

Three eggs, separated

150ml double cream, lightly whipped

For the topping:

150ml double cream, whipped

450g mixed fruits

A little icing sugar, optional

Method:

Lightly grease a 23cm loose-bottomed round cake tin and then line it with parchment paper, fitting it into the crevices.

Then, preheat the oven to 160C, and put the digestives into a bag, and crush them into a fine crumb.

Melt the butter into a pan, add the biscuits and the sugar before mixing well and spreading over the base of the tin.

Leave in a cool place to set whilst mixing the cheesecake before making the filling.

For the cheesecake, measure the butter, sugar, cheese, flour, lemon rind, juice and egg yolks into a large bowl and beat well until smooth.

Fold the lightly whipped double cream into the mixture using a spatula before whisking the egg whites until stiff, then folding them into the mixture.

Pour onto the biscuit case and gently level the surface with a spatula. Bake in the preheated oven for about an hour, then turn the oven off and leave in the oven to further cool for one hour.

Remove the side paper, spread the whipped cream on it, and scatter the fruits on top. Serve with a dusting of icing sugar if you wish.