Citrus and berry cheesecake wreath

1 Preheat the oven to 150°C. Line a 20cm round springform cake tin with baking paper. In a medium bowl combine the biscuit crumbs with the melted spread and mix well. Press the mixture into the bottom of the lined tin and set aside.

2 In a large bowl, beat the ricotta, quark, eggs, sugar and vanilla with an electric beater until smooth. Add the lemon zest and juice, stirring to combine. Pour the mixture over prepared base and place in the oven. Cook for 30-40 minutes. Turn the oven off but leave until completely cold before removing cheesecake (this helps prevent cracking).

3 To make the topping, put the berries and pomegranate in a bowl and sprinkle with the sugar. Set aside for 30 minutes or so. The juice should run out of the berries as the sugar dissolves. Take half the berries and push through a sieve to make a smooth sauce, or just blend for a minute or so if you don’t mind seeds.

4 To assemble, place a small plastic bowl carefully in the centre of the cheesecake. Pile the berries on top of the cheesecake in a ring around the bowl and spoon the sauce over them. Carefully remove bowl to reveal the berry wreath. Garnish with mint leaves. Dust over a sprinkling of icing sugar just before serving, if you like.