Make the glaze. Melt seedless raspberry jam with some lemon juice just until runny and smooth to make a glaze. Glaze the cheesecake.

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Next, drizzle a tablespoon of the chilled raspberry coulis over the cake, followed by a heaping spoonful of champagne cream. Now, add a layer of raspberries and blackberries, and press down slightly.

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A simple hazelnut crust is filled with a vibrant raspberry puree and topped with whole, unadorned raspberries. A drizzle of acacia honey and a flowery lemon verbena ice cream finish it.

Gradually drizzle in the melted butter, stirring with a fork to combine until the mixture has formed clumps, then pour about 2/3 of the mixture into the prepared tin and spread out evenly.