225g digestive biscuits, crushed finely
75g melted butter
1 sachet gelatine
Juice and rind of 2 large lemons
225g ricotta or cream cheese
110g castor sugar
2tbsp apricot jam, warmed
450ml pint softly whipped cream
75g each dried cherries, blueberries and ready-to-eat apricots, and glace cherries, chopped
To decorate:
Green grapes and red cherries to decorate
1 small egg white, lightly whisked

1. Mix the biscuits and melted butter and pack evenly into the base of a lightly oiled 23cm/9in loose-bottomed tin. Chill until required.

2. Blend the gelatine with 1 tbsp very hot water and half the lemon juice and then dissolve in the microwave or over a small pan of very hot water, until clear.

3. Beat the ricotta cheese with 75g sugar, the remaining lemon juice and rind and the apricot jam, until soft and smooth. Then beat in the dissolved gelatine.

4. Fold in the whipped cream and the prepared dried and glace fruits, spoon into the tin and chill for 2-3 hours. One hour before serving remove the cheesecake carefully from its tin and place on a serving dish. You could place it in the freezer now for 50-60 minutes if you like a well chilled result.

5. To prepare the decoration - wipe clean and dry the fruit and arrange into clusters. Keep stalks on where possible for ease of eating. Dip the fruits into the egg white, lightly whisked, then immediately coat in the a little of the remaining sugar. Place on greaseproof paper for 20 minutes to harden before arranging on the top of the cheesecake.

Tip:

Keep the sugared fruits in a dry place until required, the sugar frosting will dissolve in the fridge or other damp place.