Ingredients

Steps

• Brush a 23cm springform tin with melted butter and line with greaseproof paper.
• Mix crushed biscuits with melted butter and honey until combined.
• Press the biscuit mixture into the tin and chill in the fridge.
• Mix mascarpone, lemon juice, zest, and caster sugar until just combined.
• Spread the filling over the base and chill for at least 2 hours.
• Remove the cheesecake from the tin using a hot cloth or blowtorch.
• Blend most of the fruit with icing sugar and pass through a sieve.
• Garnish with mint and remaining berries, then serve with the fruit sauce.