Grease the bottom and sides of a 20cm loose bottomed cake tin. Place a circle of greaseproof / parchment paper in the bottom.

Blitz the digestive biscuits to a crunchy crumb consistency either in a food processor or place in a bag and bash with a rolling pin.

Melt the butter in a medium sized saucepan, then stir in the crushed biscuits.

Press the biscuits into the bottom of the greased cake tin, ensuring all the bottom is covered evenly, then place into the fridge for a minimum of 20 minutes.

Mash 100g of mixed berries with a fork.

In a bowl whisk the condensed milk to slightly soften it and then gradually whisk in the lemon juice. Then fold in the cream cheese and mashed berries.

In a separate bowl whip the cream by hand or use a processor until it just begins to go stiff. Then fold the cream into the lemon cream cheese mixture and pour the whole mixture over the biscuit base.

Place the cheesecake into the freezer to freeze for at least 4 hours. You could also make this the day before and chill overnight in the fridge then put into the freezer for 1 – 2 hours until frozen.

Before serving, remove cheesecake from freezer and allow to sit for 5 minutes. Then remove the cheesecake from the tin and pile on the remaining mixed berries.