Tom Kerridge served up a delicious peach and strawberry cheesecake with lemon juice and gingernut biscuits on Tom Kerridge’s Sunday Lunch.

The ingredients are: 250g gingernut biscuits, 120g melted butter, 3 fine leaf gelatine sheets (quick dissolving), Juice of 1 lemon (50-60ml), 400ml double cream, 700g full fat cream cheese, 200g caster sugar, Zest of 2 lemons and 2 tsp vanilla paste.

For the topping: 2 ripe peaches, stoned and cut into wedges, 250g strawberries, hulled and cut into quarters, Juice of ½ lemon and 2 tbsp caster sugar.

See recipes by Tom in his book titled: Pub Kitchen: The Ultimate Modern British Food Bible available from Amazon now.