Summer's Here!

Make strawberries the star while they’re in season with our fabulous sweet and savoury recipes.

- Anna Glover

Triple-layered berry cheesecake

The perfect showstopping dessert for summer. Top with strawberries or a mix of fresh berries, if you like. Lemon extract cuts through the intense sweetness of white chocolate, but leave it out if you prefer.

SERVES 10-12 PREP 30 mins plus at least 4 hrs chilling COOK 4 mins EASY

100g butter, melted, plus extra for the tin

200g digestive biscuits

2 gelatine leaves

50g raspberries

50g caster sugar, plus

2 tbsp

350g strawberries

500g full-fat soft cheese 250ml double cream few drops red or pink food colouring

1 tbsp vanilla bean paste

50g white chocolate, melted few drops lemon extract (optional)

1 Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.

2 Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and whizz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.

3 Whizz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.