|Digestive biscuits||6 Ounce, crushed (175 Gram)|
|Butter||3 Ounce, melted (75 Gram)|
|Cream cheese||1 1⁄2 Ounce (700 Gram)|
|Sugar||6 Ounce (175 Gram)|
|Eggs||4 , lightly beaten|
|Lemon juice||1 Tablespoon|
|Grated lemon rind||2 Teaspoon|
|Berries||12 Ounce (350 Gram, Blueberries, Blackberries, Loganberries, Raspberries)|
Mix together the biscuits and melted butter.
Press into the bottom and sides of a greased, loose-bottomed 20 cm/8 in round cake tin.
Beat the cream cheese until it is soft.
Beat in 125 g/4 oz of the sugar, the eggs gradually, the lemon juice and half the lemon rind.
Pour into the cake tin and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 40 minutes.
Allow to cool, then chill.
Put the remaining sugar in a saucepan with the berries, remaining lemon rind and 2 tablespoons of the water.
Poach for 3 minutes.
Meanwhile, dissolve the cornflour in the remaining water.
Stir in a little of the poaching liquid.
Stir the cornflour mixture into the poaching liquid and simmer for 2 to 3 minutes or until the liquid has thickened.
Remove from the heat and allow to cool or leave in the refrigerator overnight.
Spoon the berry mixture onto the centre of the cheesecake and serve.