Jane Dunn served up a delicious champagne cheesecake with digestives biscuits and berries on This Morning.

The ingredients for the Champagne Syrup are: 300 ml Champagne.

For the Champagne Berries: Strawberries, Raspberries and 200 ml Champagne.

For the Biscuit Base: 300 g Digestives and 150 g Unsalted Butter (melted).

For the Cheesecake Filling: 750 g Full Fat Cream Cheese, 100 g Icing Sugar, 300 ml Double Cream, 1 tsp Vanilla Extract and Champagne Syrup.

For the Decoration: Champagne Berries, Fruit Coulis and Sprinkles.

See recipes by Jane in her book titled: Jane’s Patisserie: Deliciously customisable cakes, bakes and treats. THE NO.1 SUNDAY TIMES BESTSELLER available from Amazon now.