13/07/2012 19:01 BST | Updated 22/05/2015 10:12 BST

Our House Dad Makes: Moshi Monsters Roarberry Cheesecake

My kids have become Moshi Monster addicts recently, which can not only prove expensive (because you have to pay to subscribe for the higher level games), but it also means they spend far too much time in front of the computer – or nagging to spend far too much time in front of the computer.

But just as I was about to ban them from screen time, I came across Moshi Monsters' magazine in my local newsagent.

Yes, I know it's all marketing to the power of the pester, but it's full of puzzles and challenges – and best of all it has a little recipe section.

Great for motivating the kids to get stuck in, very simple, great fun - and monstrously delicious!

Moshi Monsters' Roarberry Cheesecake

You will need a spring-form or loose-bottomed cake tin

Makes 1 x 20cm cheesecake


200g ginger nut biscuits

60g butter

2 x 250 tubs mascarpone cheese

50g icing sugar, sieved

Zest and juice of 1 lemon

Raspberries, blackberries and strawberries for topping

1. Make the cheesecake base by putting the ginger nuts into a sandwich bag and bashing them with a rolling pin to crush them up.

2. Melt the butter in a saucepan, remove from the heat and mix in the crushed biscuits. Spoon the mixture into a deep, loose bottom cake tin, pushing the mixture down so it's evenly spread out.

3. Mix the mascarpone cheese with the lemon zest, lemon juice and icing sugar. Stir until smooth and creamy.

4. Spread the cheese filling over the biscuit base and smooth over. Put in the fridge to chill for 1 hour.

5. Once the cheesecake has completely chilled, pop it out of the cake tin and place it on a plate to be decorated.

6. Using a sieve, crush some of the berries into a tasty sauce.

7. Finish by decorating the cheesecake with berries and drizzling over the sauce.

It will keep in the fridge for 2-3 days, though I doubt very much it won't be scoffed before then!