Blackberries will be starting to appear this month, so why not pick some locally for this tasty summer treat? Just remember to leave plenty for the wildlife!

Ingredients:
60g melted butter
250g oaty biscuits
400g blackberries
200g blueberries
150g caster sugar
400g full-fat cream cheese
250g mascarpone
300ml double cream
Zest and juice of 1 lemon
3 sheets fine-leaf gelatine

Method:
1. Grease and line a 20cm round loose-bottomed, deep tin with baking paper.

2. Crush the biscuits then add to the melted butter and combine. Press into the base of the tin with the back of a spoon and chill.

3. Save a few berries for decoration then heat the rest with 25g sugar, lemon juice and 100ml water in a pan until the sugar dissolves. Cook for 12-15 minutes until the blackberries are very soft.

4. Push the mixture through a sieve, discard the seeds and cool the juice.

5. Put the cream cheese, double cream, mascarpone, remaining sugar and lemon zest into a large bowl and beat using an electric whisk until very stiff. Add 150ml of the berry juice, beating again until stiff.

6. Spoon onto the biscuit base and level with a spoon, making sure the mixture goes right up to the edges. Chill for an hour.

7. Soak the gelatine in cold water for five minutes. Make up the remaining berry juice to 275ml with water. Heat this in a pan until hot. Take off the heat. Remove the gelatine and squeeze out the water, then stir into the berry juice to dissolve.

8. Cool for 15 minutes then gently pour onto the cheesecake using a spoon to cover the top. Chill for at least six hours or overnight.

9. To serve, remove from the cake tin onto a serving dish and decorate with the reserved fruit.