Method

Preheat the oven to fan 180C.

Line the base of a 20cm springform cake tin with parchment paper.

For the crust, melt the butter in a medium pan and stir in the biscuit crumbs until the biscuit is covered.

Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack

Increase the oven temperature to 200C

With a hand blender, beat the soft cheese until creamy and then gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl when needed.

Whisk in the vanilla, lemon zest and juice. Then add the eggs and yolk one at a time. Add the 200ml of soured cream until batter should is smooth and airy.

Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling and pop into the oven on the middle shelf.

Bake for 10 minutes and then reduce the oven temperature 110C and bake for a further 25 minutes more

Test by gently shaking the tin and look for a slight wobble in the filling. If still too wet, bake for longer

Turn off the oven and open the oven door slightly and let it cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

Whilst baking the cheesecake, put all the topping ingredients into a saucepan and cook until the berries breakdown at which point take off the heat and allow to cool.

With the cheesecake still in the pan (and cooled), pour over the topping and put the cheesecake in the fridge.

Just before service, run a warmed knife around the edge of the springform tin to loosen, remove from the tin, remove the base and pop onto a cake plate