Start with the muscovado slices. Set the oven temperature to 200°C.
Put all the ingredients in a bowl and combine to make a dough. Divide the dough into four pieces and roll them into lengths. Place on a tray lined with baking paper and press lightly. Bake for about 10 minutes.
Cut the lengths into slices while warm. Leave to cool and store the cakes in a dry place.
Mash 10 slices and place in 5 small round cake tins, 7 cm in diameter.
Whisk the egg yolks, icing sugar and vanilla sugar until light and fluffy. Add the cream cheese. In another bowl, whip the cream and mix together with the egg mixture.
Divide the mixture evenly between three bowls. Add 100 g mashed raspberries in the first bowl, the juice of 1/2 lemon in the second bowl and 100 g mashed blueberries in the third bowl.
Divide the raspberry cheesecake between the five round cake tins and place in the freezer for at least 30 minutes. Then remove the tins from the freezer and add the lemon cheesecake. Place in the freezer for at least 30 mins. Finally, add the blueberry cheesecake and place in the freezer for at least 2 hours.
Remove the tins from the freezer 5-10 minutes before serving. Loosen from the tins and decorate with fresh raspberries, blueberries and lemon balm.
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