Triple-Layer Berry No-Bake Cheesecake

Prepare the base: Lightly grease and line the base and sides of a 20cm springform cake tin with parchment paper. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a bag and bashing them with a rolling pin. Transfer the crumbs to a bowl, stir in the melted butter until the mixture resembles damp sand, then press it firmly into the bottom of the tin. Chill in the refrigerator while you prepare the filling.

Prepare the raspberry purée: Soak the gelatine leaves in a bowl of cold water for about 5 minutes until soft. Meanwhile, blitz the raspberries in a food processor or with a stick blender until smooth, then pass through a fine sieve to remove the seeds. Warm the purée in a small saucepan with 1 tablespoon of the extra sugar until steaming. Remove from heat, squeeze the water out of one gelatine leaf, and stir it into the warm purée until completely dissolved. Set aside to cool.

Prepare the strawberry purée: Blitz 65g of the strawberries into a smooth purée. Warm it through with another tablespoon of sugar in the same way as the raspberries. Squeeze the water out of the second gelatine leaf and stir it into the warm strawberry purée until dissolved. Set aside to cool.

Make the cheesecake base: In a large mixing bowl, whisk together the full-fat soft cheese, double cream, and 50g of caster sugar until the mixture just begins to thicken. Divide the mixture equally into three separate bowls (approximately 260g per bowl).