Mozzarella cheesecake with berry sauce

To prepare the bases, place the chocolate biscuits in a food processor and blitz to crumbs. Mix these in a bowl with the melted butter

Line a tray with baking parchment and place 7cm pastry rings on top. Press the biscuit mix into the rings with the back of a spoon, creating an even layer (about 0.5cm thick). Carefully place the tray and rings into the freezer to chill and firm up (alternatively you could make one large cheesecake in a springform tin, or tin with a removable base)

For the cheesecake mixture, squeeze the mozzarella well to remove any excess liquid, then add to a food processor and blend until creamy. Add 50g of the icing sugar, along with the lemon juice and vanilla and mix to combine

Remove the gelatine from the water and squeeze out any excess liquid. Warm it through with about 2 tablespoons of the cream, until the gelatine has melted into the cream, then combine with the mozzarella

Whip the remaining cream to soft peaks, then mix gently into the mozzarella with the remaining 50g of icing sugar

Spoon the cheesecake mixture into 7cm dome moulds and place in the fridge for at least 4 hours (or overnight) to set

In a small pan, gently heat the blackberries with the 20g of icing sugar until thickened and the berries have broken down. Chill the sauce until needed

Place the extra 100g of mozzarella in the freezer to chill and become firm

When ready to serve, transfer a biscuit disc to each serving plate and allow to come to room temperature. Carefully unmould the cheesecake domes and place on top of the biscuit bases, before spooning some of the berry sauce over each plate

Grate over a little of the frozen mozzarella onto to each plate and serve