Summer berry cheesecake
- 150g rich tea biscuits
- 70g Asda Sunflower Spread, melted, plus extra for greasing
- 500g Arla Quark
- 200g Asda Light 50% Less Fat Original Soft Cheese
- 3 eggs, beaten
- Zest and juice 1 orange
- 100g clear honey
- 2tbsp cornflour
- 500g pack Frozen for Freshness Summer Fruits
Preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm round spring-form tin and line with baking paper.
Blitz the biscuits into fine crumbs in a food processor. Tip into a bowl and mix with the sunflower spread then press into the base of the tin. Chill until firm.
Whisk together the quark, soft cheese, eggs, orange zest, 90g of the honey and ½ the cornflour until smooth.
Gently fold in 200g of the frozen fruits. Pour over the biscuit base and bake in the oven for 45-50 mins until light golden and a crust has formed. Cool fully in the oven to prevent the filling from cracking.
Put the orange juice in a pan with the remaining honey, cornflour and fruits. Gently heat for 5-8 mins until syrupy. Allow to cool.
Top the cheesecake with the fruit mixture to serve.