Upside-Down Lemon and Cranberry Cheesecake

serves:12
calories: 439
carbs: 37g
fat: 30g
saturated fat: 17g
suitable for freezing: YES

For the biscuit layer:

–         175g digestive biscuits

–         90g olive oil spread

For the fruity layer:

–         150g cranberries

–         100g golden caster sugar

–         100g raspberries

–         6 tbsp blackcurrant curd

For the cheesecake:

–         finely grated zest and juice of 2 lemons

–         500g tub mascarpone

–         300g can condensed milk

–         1 tbsp vanilla extract

–         12g sachet powdered gelatine

–         ediblegold stars, to decorate

–         18 cm round spring -clip tin, greased and lined

1.      Crush biscuits in a plastic bag with a rolling pin. Melt the spread, tip in the biscuits to combine and press into the prepared tin. Chill.

2.      Put the cranberries in a pan with sugar and 2tbsp water.  Heat very gently, to dissolve the sugar, then increase the heat and cook for 5 mins, until the cranberries pop. Tip into a bowl, add the raspberries and 4tbsp blackcurrant curd. Cool, then spoon two thirds of the mixture on the biscuit.

3.      Combine the lemon zest, mascarpone, condensed milk and vanilla with an electric mixer until smooth.

4.      Pour the lemon juice in another bowl, add the gelatine and microwave for 30 secs. Stir to dissolve.

5.      Spoon 2tbsp of the mascarpone mixture into the gelatine and beat together. Repeat this 3 times, then stir into the large bowl of mascarpone. Tip this on top of the fruit and smooth over. Pop in the freezer to firm up overnight. Transfer to the fridge for several hours.

6.      Upturn the cheesecake on to a cake stand. Top with the reserved fruits and curd and sprinkle on the stars.