Step 1
To make the crust, put 9oz (250g) of graham crackers in a food processor and process until crumbled, or place in a plastic bag and crush with a rolling pin. Melt 10 tbsp of butter and stir in the crumbs. Spoon into an 8in (20cm) round springform pan, and spread the mixture evenly and firmly into the base. 

Step 2
Put 3 teaspoons of powdered gelatin into a glass bowl, with the juice of 3–4 lemons, depending on how citrusy you like your cheesecake. Stir in 1 teaspoon of water, and place the bowl over a pan of simmering water. Stir until the gelatin dissolves. Add ¼ cup of sugar,and continue stirring until the sugar dissolves.

Step 3
Make the topping by lightly whisking 1¾ cups of heavy cream, then adding 8oz (225g) of mascarpone, and 9oz (250g) of cream cheese. Add a couple of drops of vanilla extract, then pour in the gelatin mixture. Stir well to combine.

Step 4
Carefully pour the mixture over the base,and smooth the top. Put in the refrigerator, and leave to set for about 2 hours, or overnight if you prefer. Make sure it is completely set before releasing it from the pan. Put on a serving plate or cake stand,and decorate with berries of your choice. Dust with powdered sugar to serve.

Frozen yogurts make a healthy alternative to ice cream.Serve store-bought, or make your own by blending fresh or frozen berries with Greek yogurt, and putting in the freezer until frozen.
   Mascarpone and cream cheese are known as the principle ingredients of cheesecake, but can be used for all manner of instant no-cook desserts. Combine with fresh sliced fruit and honey, or a selection of store cupboard ingredients from p460.
  Greek yogurt and fromage frais can be served as low fat alternatives to cream. Freshen with a few drops of elder flower cordial or fruit purée.