To be contrary, I've inverted the classic components of a cheesecake, topping the vanilla cream cheese with a biscuit topping and serving glazed blueberries on the side. If you haven't time to shape individual cheesecakes in ramekins, just layer the vanilla cream cheese and blueberries in glasses and scatter the crumb mix on top. You can make this up to a day ahead.

Topping

8 digestive biscuits

6 tbsp caster sugar

100g unsalted butter

Berries

300g blackberries (or blueberries)

2 tbsp caster sugar

Splash of crème de cassis or water

Vanilla cream cheese

400g cream cheese

6 tbsp icing sugar

Juice of ½ lemon

1 vanilla pod, split

600ml double cream

To finish

Icing sugar, to dust

1. For the topping, coarsely grind the biscuits in a food processor. Melt the sugar in a heavy-based nonstick pan until it begins to caramelise, then carefully add the butter, shaking the pan to mix the caramel with the butter as it melts. Add the crushed biscuits and toss to coat in the caramel. Tip on to a plate, chill for 5 minutes until firm, then break into pieces. Wipe out the pan with kitchen paper.

2. Tip the blueberries into the pan and sprinkle with the caster sugar and a splash of cassis or water. Cook over a medium-high heat for a minute until the blueberries are slightly soft. Spread on a plate; leave to cool.

3. For the vanilla cream cheese, put the cream cheese, icing sugar and lemon juice in a large bowl. Add the seeds from the vanilla pod and beat until smooth. In another bowl, lightly whip the cream to soft peaks, then fold into the cream cheese mixture.

4. To shape individual cheesecakes, line 8 ramekins with clingfilm. Fill with the cream cheese mixture and level the tops with the back of a knife. Chill until ready to serve.

5. Turn out the cheesecakes on to serving plates and remove the clingfilm. Scatter the topping over and spoon the blueberries around the plate. Dust with icing sugar and serve immediately.

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