Jersey Milk and Honey Cheesecake

Preheat oven to 160°C (320°F). Grease and line the base of a 9-inch springform pan with baking paper.

For the crust: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Mix the biscuit crumbs, mashed Jersey Royal potatoes and melted butter together in a bowl until well combined.

Press the mixture firmly into the base of the prepared springform pan to create an even crust.

Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.

For the filling: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the Jersey honey, Jersey double cream and Jersey milk, mixing well after each addition.

Beat in the eggs one at a time, followed by the vanilla extract and lemon zest (if using). Be careful not to overmix – this can introduce air and cause the cheesecake to crack.

Pour the cheesecake filling over the pre-baked crust.

Bake for 50-60 minutes, or until the edges are set but the center is still slightly wobbly. If the top is browning too quickly, loosely cover with foil.

Turn off the oven and let the cheesecake cool completely inside the oven with the door slightly ajar. This helps prevent cracking.

Once cooled, chill in the refrigerator for at least 4 hours, or preferably overnight.

Carefully release the cheesecake from the springform pan. Decorate with fresh seasonal berries (if using) before serving.