By Paul Gayler
No book on cheese cookery would be complete without a recipe for cheesecake. I prefer the uncooked variety, so here is one of my favourites that I make at home, using autumn produce. If you can’t get wild loganberries, try blackberries, blueberries or raspberries, or a mixture.
For the base, put the digestive biscuits in a food processor and blitz until they resemble coarse breadcrumbs. Transfer to a bowl and stir in the demerara sugar, chopped hazelnuts and melted butter. The mixture should be sticky but not wet. Press it firmly over the base of a