James Tanner makes a delicious looking blueberry and cookies n’ cream cheesecake on Lorraine that is ideal for a summer treat.

The ingredients are: 70g butter, 200g Oreo (chocolate and cream) cookies, 500g cream cheese, 397g tin of condensed milk, 1 vanilla pod, just seeds, 3 free range eggs, 150g blueberries and Grated chocolate to decorate (optional).

For the blueberry sauce: 100g blueberries, Zest and juice half a lime, 2 tbsp water and 2 tbsp caster sugar.

To make the sauce, take a medium size saucepan and simply add all ingredients and bring to a gentle simmer,. Cook for around 8 minutes on a medium heat until the berries just pop, stir, cool and serve.

To make the cheesecake, melt the butter and add to the Oreo crumbs until they are coated and start to stick together. Spoon into a greased and lined 23cm loose-bottomed cake tin and press the mix evenly over the tin base. Leave in fridge to set.

Preheat the oven to 160C/gas3 and in a bowl or mixer whisk the soft cheese until smooth then add the condensed milk, vanilla seeds, and egg.

Pour the filling over the biscuit base and sprinkle the blueberries over the top and bake for 1 hour or until set. Leave to cool and serve.

Cut with a hot knife and serve with blueberry sauce and grated white or dark chocolate.