Berry ripple cheesecake

1.Preheat oven to moderate, 180°C. Lightly grease a 23cm spring form pan.

2.Sift flours into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in sugar and almonds. Gradually mix in enough water to form a pliable dough. Wrap in plastic wrap. Chill for at least 30 minutes.

3.Roll out pastry between 2 sheets of baking paper. Ease into pan to line base and side. Trim edges. Chill for 10 minutes. Prick base with a fork, line with baking paper and fill with raw beans or rice. Bake for 10 minutes. Allow to cool. Remove paper and beans.

4.To make Filling; in a bowl, using an electric mixer, beat cream cheese and sugar together until creamy. Add eggs one a time, beating well after each addition. Mix in cream and flour until smooth.

5.Pour into prepared case. Ripple berry puree through the filling. Bake for 50-55 minutes. Cool completely and serve in wedges, topped with fresh mixed berries and dusted with icing sugar.