Roasted strawberry and cream cheesecake

200gdigestivebiscuits,crushed 100gbuttermelted 500gstrawberries,hulledandhalved 60mlcastorsugar 3x250gthickcreamcheese 250mlcastorsugar 250gmascarponecheese 3eggs,beaten 5mlvanillaessence 10mlgratedlemonrind 60mllemonjuice Extrastrawberriesforserving

Combine the biscuits and butter and mix well. Press into the base of a 22cm spring form cake tin. Place in the freezer to chill. Wrap the base and sides of the tin with a double layer of tin foil.

Filling: Place the strawberries on a tray lined with tin foil. Sprinkle with sugar and roast in the oven at 180°C for 15-20 minutes until softened and the juices have been released. Remove and scrape the strawberries and juice into a bowl. Mash well. Set aside to cool.

Place the cream cheese and castor sugar in the bowl of an electric mixer and beat until smooth and well combined.

Mix in the mascarpone. Add the eggs and mix to combine. Add in the vanilla, lemon rind and juice and mix well.

Remove just over a quarter of the mixture from the bowl and set aside.

Add the mashed strawberries to the larger quantity and mix well.

Pour this on to the biscuit base. Carefully spoon over the reserved mixture to cover. Place the tin in a roasting pan and add about 1 litre of hot water.

Bake at 160°C for 40-50 minutes until the cheesecake is just set.

Switch off the oven and leave for 30 minutes. Remove from the oven. Remove the foil and chill overnight. Decorate with strawberries before serving. 5largeeggyolks 125mlsugar,dividedinhalf 430mlcream 180mlmilk 2mlsalt 45mlbalsamicglaze 5mlgratedorangerind

Purée: Combine the strawberries, sugar and balsamic glaze and place on an oven tray.

Roast at 180°C for 20 minutes, stirring halfway.

Remove, cool slightly and transfer the berries and their juice to a blender or food processor.

Purée until smooth and refrigerate until needed.

Custard: In a glass bowl, whisk the yolks and half the sugar slightly and set aside.

In a pot over a low heat, stir together the remaining half of sugar, cream, milk, salt, balsamic glaze and orange rind.

Stir until sugar has dissolved, turn up the heat and bring just to the boil.

Pour half a cup of cream mixture onto the egg yolks and whisk well.

Whisking constantly, slowly pour the egg into the pot.

Cook over medium heat until thickened and coats the back of a wooden spoon.

Pour the custard into a glass bowl and place into the freezer until cooled completely.

Pour into an ice cream machine and churn until thickened.

Swirl through the strawberry purée. Spoon into a serving dish and store in the freezer.