- 50 g Highland shortbread fingers by Sainsbury's
- 75 g sweetmeal digestives by Sainsbury's
- 30 g unsalted English butter by Sainsbury's, melted
- 150 g full fat soft cheese by Sainsbury's
- 100 ml condensed milk
- juice of 2 lemons
- zest of 1 orange
- 150 ml double cream by Sainsbury's
- 2 tbsp icing sugar
- 450 g British raspberries, washed
- 50 g blueberries, washed
Grease and line a 16cm loose-based cake tin with baking parchment. Put all the biscuits into a plastic bag and, using a rolling pin, crush until they are fine crumbs. Alternatively, you can whiz them in a food processor. Tip into a bowl with the melted butter and mix together well. Pour into the tin and press down evenly into the base of the tin using the back of a spoon. Set in the fridge while you make the filling.
Using an electric whisk, beat together the soft cheese, condensed milk, lemon juice, orange zest, cream and 1 tablespoon of the icing sugar, until thickened.
In a food processor, whiz together 100g of the raspberries with the remaining tablespoon of icing sugar. Fold through the cheesecake mixture, pour into the tin and chill in the fridge for 3-4 hours until set.
Decorate the cake with some berries to resemble a Union flag. Serve with the remaining berries.