Cheesecakes are a hit for their lush, creamy texture and the perfect mix of sweet and tang. Whether you're whipping up a no-bake treat or a sumptuous baked delight, they're a fab choice for families thanks to their adaptability.

got a cracking selection of cheesecake , including a scrummy baked berry number, reports . The recipe notes rave: "Blueberries and raspberries make a colourful topping for Mary Berry's classic baked cheesecake."

It's a winner for serving up to ten people and can be knocked up in less than two hours. Here's what you'll need and how to make it.

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Ingredients

• 75g digestive biscuits
• 40g butter
• 25g demerara sugar
• 50g butter, softened
• 175g caster sugar
• 450g cream cheese
• 25g plain flour
• 1 lemon, juice and finely grated rind
• 3 eggs, separated
• 150ml double cream, lightly whipped
• 150ml double cream, whipped
• 450g mixed fruits
• A little icing sugar, optional

Method

Firstly, grease a 23cm loose-bottomed round cake tin and line it with parchment paper, making sure it fits snugly into the nooks. Then, crank your oven up to 160C, bash the digestives in a bag until they're fine crumbs.

Melt the butter in a pan, chuck in the biscuits and sugar, give it a good stir and press it down into the base of your tin. Pop it somewhere cool to firm up while you crack on with the filling.

For the cheesecake bit, lob the butter, sugar, cheese, flour, lemon zest, juice, and egg yolks into a big bowl and beat it until it's silky smooth.

Gently fold the lightly whipped double cream into the mixture using a spatula, then whisk the egg whites until they're stiff and fold them into the mix. Pour this onto the biscuit base and level the surface with a spatula.

Bake it in a preheated oven for about an hour, then switch off the oven and let it cool inside for another hour. After removing the side paper, spread whipped cream on top and scatter fruits over it.

If desired, serve with a dusting of icing sugar.