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1
Lightly butter a 20cm/8inch spring-form cake tin and line the base with non-stick paper.
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2
Finely crush the biscuits, either in a food processor or place them in a strong polythene bag and crush with a rolling pin.
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3
Melt the butter and add the crushed biscuits and cinnamon and mix together.
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4
Press evenly into the bottom of the tin, making sure the mixture comes up the sides a little.
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5
Refrigerate until firm.
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6
Put the cheese, sugar and flour into a bowl and beat with an electric mixer until smooth.
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7
Add the eggs, lemon zest and juice and beat again.
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8
Pour over the biscuit base.
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9
Place on a baking tray as sometimes a little of the butter seeps out from the base during cooking.
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10
Bake at 170C/325F/gas mark 3 for 1hour 10 minutes or until set.
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11
Turn the oven off and leave for another hour to firm up.
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12
Transfer to the fridge to chill.
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13
Put the sugar into a large pan with 4 tablespoon water, bring to the boil, stirring until dissolved, boil 2 minutes.
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14
Add the dark firm berries such as blackberries, blackcurrant and blueberries and cook gently until they release some of their juice to colour the syrup and to soften slightly.
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15
Remove from the heat and fold in the other fruit such as strawberries, raspberries and redcurrants.
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16
Leave to cool.
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17
Cut the cheesecake into portions and serve with the fruit spooned over.
