New York baked lemon cheesecake with blackberry compote

Method

• Step 1

  Preheat the oven to 180˚C/gas mark 4. Slice the sponge base horizontally to form a 5mm thick disc, and place it in the bottom of a springform 23cm cake tin.

• Step 2

  Split the vanilla pod in half lengthways and scrape out the seeds. Put the vanilla seeds, lemon zest and juice, caster sugar, cornflour and cream cheese into a bowl and whisk together. Add the eggs, one at a time, beating well between adding each one. Add the double cream, whisking until the mixture is smooth.

• Step 3

  Pour into the cake tin and tap it lightly to settle the mix. Bake for 45 minutes to 1 hour until the top is golden and the cheesecake is just set.

• Step 4

  Remove from the oven and leave to cool.

• Step 5

  Place the blackberries in a small pan with the honey and sugar and gently bring to the boil. Reduce the liquid for 5 minutes, then leave to cool in the fridge.

• Step 6

  When cool, remove the cooked cheesecake from the tin and cut into portions. Place on white China plates and serve with the blackberry compote.