Method

1. Line a spring loaded or loose base cake tin with baking paper.

2. Combine the butter and sugar in a pan and slowly melt them together. Add this to a bowl containing your almond meal and mix to combine.

3. Press gently into the lined tin. Using a sheet of baking paper, press the base down evenly. Refrigerate whilst you make the filing.

4. Combine all of the ingredients listed above and bring to a simmer, cooking until the liquid starts to thicken slightly.

5. Cool the jam down in the fridge. Once cool, I like to squeeze the other half of the lime into the jam to give it a nice citrus kick.

6. Combine cream and sugar into a kitchen aid, or with a hand mixer, whisk until medium peaks form. Add to this the room temperature cream cheese by gently folding the two together.

7. Pour the filling into the base.

8. Spread the jam over the top of the filling.

9. Top with fresh berries.

10. This should ideally go into your fridge overnight, but if you're desperate for it, 4-6 hours should do the trick!