This Aldi recipe is a summer classic and everything you could want a dessert to be! On top of the crumbly biscuit base is a berry-filled sweet and fluffy layer, made with a dash of irresistible Ballycastle Strawberries and Cream Liqueur (Aldi, £4.99)

Serves: 8
Preparation time: 15min
Setting time: 20min

1. Line the base and sides of a loaf tin with some tin foil.
2. Break up the biscuits and put into a food processor and turn into fine crumbs.
3. Melt the butter and mix in with the crumbs, use this to line the base of the tin and then put in the refrigerator to set.
4. While this is setting, dissolve the jelly in 125ml boiling water. Once dissolved add the soft cheese, the Strawberries and Cream Liqueur and whisk well to combine. Allow to cool.
5. Whisk the cream until thick and fold this into the cheese mix, adding sliced fruit. Leave 30g of each for topping.
6. Pour into the prepared tin and place the mixture back in the fridge until set, for about 20min.
7. For the topping, scatter the remaining sliced strawberries, raspberries and blueberries over the cheesecake.
8. Finish with an extra drizzle of the liqueur for an extra creamy kick!