Process the Digestives, melt the butter and mix together. Toast the buckwheat in a frying pan for a few minutes and leave to cool. Combine the ingredients for the base and press the mixture onto a round/springform tin, 18 cm in diameter. Place in the freezer for 30 minutes.
Make the plum compote. Boil all the ingredients in a saucepan for about 4 minutes. Blend until smooth and leave to cool.
Pour almost all of the compote into a silicone/springform tin, 14 cm in diameter. Pour the rest of the compote into small, round silicone moulds for decoration. Freeze for about 1 hour.
Prepare the cheesecake. Beat the egg yolks, icing sugar and glucose syrup in a bowl. Add the lemon juice, lemon zest and cream cheese and whisk until the mixture is smooth. Whip the cream in a separate bowl and fold into the mixture.
Take the base and compôte out of the freezer. Place the base in the centre of a round/springform tin, 20 cm in diameter, ideally surrounded by clingfilm so that it is high enough. Add the compote to the base.
Pour almost all the lemon cheesecake mixture over and smooth it out. Pour the rest of the cheesecake into small, round silicone moulds for decoration. Freeze for about 4 hours.
Remove the moulds and clingfilm and decorate the lemon cheesecake with the compote, cheesecake mixture and fresh berries. Serve after 15–20 minutes at room temperature.
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