Baked cheesecake with blackberries, blueberries and figs

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Previously I have always done no-bake cheesecakes. Partly due to laziness and partly because I was unsure of the taste. But I finally succumbed and this is a stunning cheesecake with so much rich, creamy flavour. I believe I am now a baked cheesecake expert!

Equipment and preparation: you will need a 23cm/9in springform cake tin.

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For the base

  • 50g/1¾oz unsalted butter, melted
  • 200g/7oz gingernut biscuits (about 20 biscuits)

For the filling

For the topping