Soft Cheese and Berry Gateau

Combine the fine biscuit crumbs with the melted butter until you have the consistency of wet sand.

Use this mixture to line the base and sides of an 8 inch springform cake tin. Transfer to the fridge to chill and pre-heat the oven to 200°C | 400F | gas 6.

Beat the cream cheese in a large mixing bowl using an electric hand held whisk until smooth and creamy, usually 2 minutes. Add the caster sugar and the plain flour and mix again for 1 minute.

Add the vanilla extract and lemon juice and then the eggs and egg yolk, one at a time, beating between additions. Add the sour cream and mix until smooth.

Pour into the biscuit base and tap gently on the side to release any trapped air bubbles.

Transfer to a baking tray and bake for 10 minutes before reducing the temperature to 130°C | 250F | gas 1/2.

Bake for a further 25 minutes then turn off the oven and open the door, allowing the cheesecake to sit in the oven for 2 hours.

Meanwhile, halve 100 g of the strawberries and place in a saucepan with the icing sugar and the water.

Heat gently for 5 minutes until the strawberries are soft. Remove from the heat and mash the strawberries through a sieve, collecting the coulis in a bowl underneath. Cover and reserve until serving point.

Once the cheesecake is cool, remove from the springform tin and use a hot knife to cut into portions.