Place the flour into a food processor

Add the butter and pulse until it resembles fine breadcrumbs

Process until the dough comes together

Lightly dust your work surface and knead the dough lightly, until soft

Flatten into a disc and cover with cling film

Place into the fridge and leave to rest for 30 minutes

Line the bottom of a spring form tin and butter the sides

Roll the pastry disc out until it is the same size as the bottom of the tin

Place the pastry disc into the tin and push out using your fingers until the pastry is lined up completely with the edge

Place into the fridge

Preheat the oven to 190° Celsius

Bake the pastry blind for 10 minutes

Set aside to cool while you make the filling

Preheat the oven to 160° Celsius

Whisk on a low setting until smooth

Place the eggs and egg yolks into a small mixing bowl, and whisk to slacken

Add the eggs slowly to the cream cheese mixture, making sure they are properly mixed in

Gently whisk in the cream

Pour the fruit concentrate into the mixture and swirl in to get a ripple effect

Pour the filling onto the pastry base

Bake for 10 minutes and then reduce the temperature to 140° Celsius

Baking for 45 minutes

Switch the oven off and leave the cheesecake in for 15 minutes

Remove from the oven and set aside to cool in the tin

Remove from the tin, place onto a serving plate and decorate with fresh fruit