Mixed Berry Cheese Cake

Line base and sides of a 20cm round springform cake tin with baking paper. Process biscuits in a food processor until finely crushed. Add butter and process until well combined. Transfer to cake tin and press firmly over base. Refrigerate.

Separate eggs and set whites aside. Beat egg yolks with caster sugar and cornflour until thick and pale. Heat milk in a small saucepan until almost boiling. Gradually whisk into egg mixture. Return mixture to pan and stir over medium heat until custard thickens. Remove from heat, cover and cool.

Place 1 1/2 tbs boiling water into a jug and sprinkle over the gelatine. Stir with a fork until dissolved. Stir into custard.

Beat cream cheese, sour cream and extra caster sugar together until smooth. Fold custard mixture into cream cheese mixture. Beat egg whites until stiff peaks form and fold lightly into mixture.

Hull strawberries and chop. Stir gently through mixture with blueberries and raspberries. Spoon mixture over the base. Refrigerate overnight.

Heat jam in microwave for 30 seconds until warm. Press through a sieve to remove seeds. Spoon over the top of the cheesecake and chill for 10 minutes. To serve, remove cheesecake from tin and place on a serving plate. Use a hot knife to slice cheesecake.