Dead easy cheesecake

Lightly butter the inside of a 23cm round loose-based cake tin. Cut a round of greaseproof paper to fit the base and put it in – if you don’t have any it’s OK to skip this step. Put the biscuits in a freezer bag and crush them with a rolling pin. Melt the butter in a pan, add the crumbs and mix together. Tip into the tin and press down with the back of a spoon to make a base. Leave to chill in the fridge.

Using the finest side of a grater, grate off the coloured zest (but not the white pith) of the lemon and one of the limes. Put in a large bowl. Cut each fruit in half and then squeeze the juice into a measuring jug – you should have about 120ml.

Add the soft cheese and condensed milk to the zest and mix together well. Using a wire whisk, gradually whisk in the juices. Pour into the tin and refrigerate overnight or for at least four hours.

Put the frozen fruit in a pan with the sugar and gently heat until the sugar dissolves. Mix the cornflour with a splash of cold water to make a smooth paste and then stir into the fruit. Heat, stirring until it boils and thickens. Tip into a bowl and cool.

Loosen the clip at the side of the tin and ease it off. Slide the cheesecake on to a large plate on the greaseproof paper (or the base of the tin). Serve with the fruit sauce.