Avocado lemon cheesecake

1. Crush the biscuits by bashing them in a sealed bag with a rolling pin, or add them to a food processor and pulse until broken down, with a few, small remaining chunks. Melt the vegan block in the microwave (or in a bowl over a pan of just-simmering water) and, once melted, pour into a large bowl with the crushed biscuits. Mix well, until combined.

2. Spoon the biscuit mix into a nonstick, loose-bottomed 18cm cake tin (or individual 10cm loose-bottomed tart cases). Press down with the back of a spoon to compress evenly and firmly. Chill in the fridge while you prepare the rest of the cheesecake.

3. Add the peeled and stoned avocado flesh, lemon zest and juice, lemon extract and icing sugar to a food processor and blend until smooth. Depending on the ripeness of the avocados, this might take a couple of minutes. Once smooth, add the vegan spread and blend once more until smooth – be careful not to overblend as it can split.

4. Pile the cheesecake filling on top of the biscuit base/s, spreading it out evenly. Return to the fridge and leave to set for at least 5 hours, or preferably overnight. When ready to serve, remove from the tin/s, pile on the fresh berries, whole or sliced, and finish with a dusting of icing sugar.