This recipe really is very simple, no baking or faffing around with gelatine to set the chesecake and can be made in no time.
120g butter - melted
400g ginger biscuits
250g mascarpone cheese
75g icing sugar
1 vanilla pod
400ml creme fraiche
300ml double cream
1 punnet strawberries
1 punnet raspberries
1 punnet blackcurrants or blueberries
1 tbs caster sugar
Line a 22cm cake tin with baking parchment on the base and the sides.
Bash up the biscuits into crumbs, then stir in the melted butter, press the biscuit mix onto the base of the cake tin, making sure to keep it as level as possible.
Mix together the mascarpone and icing sugar in a large mixing bowl.
Scrape the seeds from the vanilla pod and mix them into the creme fraiche, then add the mix to the mascarpone and sugar.
Whip the cream into soft folds and gently fold into the mascarpone mix
Spoon the mix on top of the biscuit base, smooth off the top, then chill in the fridge for at least 2 hours.
Top the strawberries and cut into quarters.
Put the raspberries, blackcurrants, sugar and water into a saucepan, bring to a boil, then add the strawberries, turn off the heat and allow to cool.
To serve, remove the cheesecake from the tin and peel away the baking parchment, place a slice of cheesecake onto a plate, then pour over a spoonful of fruit compote.