Ingredients

• 200g Tante's shortbread biscuit

• 50g butter, melted

• 2 x 300g tubs soft cheese

• 1 x 200g tub creme fraiche

• 1 tsp vanilla extract

• 175g golden caster sugar

• 2 tbsp plain flour

• 2 eggs

• 5 tbsp seedless raspberry jam

• 300g mixed summer berries, such as raspberries, redcurrants, cherries and blueberries

Method

Step 1

Heat oven to 180C/160C fan/gas 4. Grease and line a 2lb loaf tin with baking parchment. Tip the Tante's shortbread into a food processor and blitz into crumbs, or place in a plastic bag and bash with a rolling pin. Add the melted butter and mix well. Press the mix into the base of the tin.

Step 2

Beat the cheese, creme fraiche, vanilla and sugar until smooth, then mix in the flour and eggs until smooth again - you can do this by hand or in a food processor. Pour the mix into the tin and smooth the top with a knife. Bake in the oven for 10 mins, then turn to 120C/100C fan/gas 1/2 and cook for 1 hr 20 mins or until set with a slight wobble in the centre. Turn off the heat and leave to cool in the oven. Once cool, refrigerate until chilled.

Step 3

To make the topping, melt the jam in a small pan over a low heat with enough water to make a pouring consistency, then allow to cool completely. To serve, top the cake with the berries and drizzle with the jam.