Preheat the oven to 160 °C (fan 140 °C), 325F, Gas Mark 3. Line the bottom and sides of a 20 cm spring form pan that is at least 8cm high with parchment paper. Put the raspberries in a saucepan with the arrowroot or cornflour and sugar. Stir in the water and bring to the boil over a medium heat, whisking frequently. Then reduce the heat and cook gently for 4-5 minutes until the mixture has thickened, whisking constantly. Remove from the heat and pass through a fine sieve into a bowl to remove the seeds. Set aside.

Mix together the biscuit crumbs and the butter well and then tip them in to the lined pan and press into the base and sides with the back of a wooden spoon or an angled palette knife to really push the biscuits base down hard and compact. Then put this in to the fridge to firm up while you make the filling.

Beat the cream cheese together with the caster sugar and lemon rind until it is nice and loose. Then add the eggs one at a time and finally beat in the lemon juice. Pour 2/3 of the cream cheese mixture into the biscuit base and spread evenly over the bottom. Drizzle over 2 tablespoons of the raspberry sauce and swirl in with a toothpick or a knife. Slowly ladle the rest of the cream cheese mixture on top so that none of the raspberry sauce is showing through and smooth over the top with a spatula. Drop small circles of the rest of the raspberry sauce in a swirl pattern over the cheesecake. The neatest way to do this is by putting the raspberry sauce into a piping bag fitted with a very small nozzle. Take a toothpick or small sharp knife and beginning with the centre circle, run the toothpick through the centre of each circle to make a heat shape (don’t lift out the toothpick until you finish the last circle). Place in the middle shelf of the oven and bake for 55 minutes to 1 hour until the filling is just set. There still should be a slight wobble in the centre, which will set as it cools down. Turn off the oven and leave the door open a little until the cheesecake has completely cooled down. Place in the fridge for at least 2 hours.

To serve, before remove the cheesecake from the tin and carefully peel away the parchment. Transfer to a plate or cake stand and decorate with the fruit, mint sprigs and a light dusting of icing sugar to serve.