Preheat the oven to 180C/ fan 160C/ gas 4.

Blend the digestive biscuits and the butter in a food processor until the mixture looks like wet sand. Then, press the mixture into the bottom of the tin (20cm) and bake for 10-12 minutes.

Cool the base of the cheesecake while preparing the filling.

Stir in a bowl the soft cheese and the caster sugar for a little. Continue by adding the double cream. Pour the mixture in the tin and smooth with a spoon or a spatula.

Leave to set in the fridge for 1 hour or better overnight and serve with strawberries or raspberries or any marmalade you like.