Mary Berry's 'classic' baked cheesecake is incredibly moreish and simple to make

Mary Berry has shared a plethora of recipes throughout her career, including plenty of cheesecake ones. Her berry-baked cheesecake is a popular one, packed full of flavour with a delicious texture. The recipe notes on BBC Food said: "Blueberries and raspberries make a colourful topping for Mary Berry's classic baked cheesecake."

This recipe serves 10, meaning it's perfect for a family gathering, and it takes just a few minutes to prepare before baking. You'll need a 23cm or 9-inch cake tin for this recipe.

Ingredients:

For the base:

• 75g digestive biscuits
• 40g butter
• 25 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

Method:

Lightly grease a 23cm loose-bottomed round cake tin and line it with baking paper. Preheat the oven to 160°C before crushing the digestives to make a fine crumb.

Add the crushed biscuits to a melted pan of butter along with the demerara sugar.

Mix well, spread over the base of the tin and press firmly with the back of a metal spoon. Leave in a cool place to set whilst mixing the cheesecake.

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 plastic spatula or large metal spoon. Whisk the egg whites with a hand mixer until stiff but not dry, and fold into the mixture.

Pour onto the biscuit base and gently level the surface with a plastic spatula. Bake in the preheated oven for around one hour, or until set.

Turn off the oven and leave the cheesecake inside for a further hour to cool. Run a small palette knife around the edge of the tin to loosen the cheesecake, then push the base up through the cake tin.

Remove the paper and put the cheesecake onto a serving plate.

Spread the lightly whipped cream in the dip of the cheesecake and scatter the fruits on top. Lightly dust with icing sugar and enjoy.