BAKED STRAWBERRY CHEESECAKE

Serves 8-10

300g (10½oz) ginger nut biscuits, broken

150g (5½oz) unsalted butter, melted

500g (1lb 2oz) cream cheese

150g (5½oz) crème fraîche

175g (6oz) caster sugar

3 large eggs, plus 1 large egg yolk 1tbsp finely grated orange zest 1tsp vanilla bean extract

100g (3½oz) strawberry jam 3tbsp orange juice

250g (9oz) strawberries, hulled and thickly sliced

150ml (5fl oz) double cream

Preheat the oven to 160°C/fan 140°C/gas 3. Line the base and sides of a 20cm springform cake tin with nonstick baking parchment. Place the biscuits in a freezer bag and crush with a rolling pin, then tip into a bowl and pour the melted butter over. Stir until well combined, then spoon into the base of the prepared cake tin, pressing down with the back of a spoon to cover evenly. Bake in the oven for 12-14 minutes, then remove and set aside to cool.

Meanwhile, make the filling. Whisk together the cream cheese, crème fraîche and sugar until smooth and creamy. Whisk in the eggs and egg yolk until combined. Stir in the orange zest and vanilla extract until smooth.

Pour the filling over the biscuit base and bake for 50 minutes until golden with a slight wobble. Turn off the oven and leave inside to cool slowly, which will stop the surface from cracking. When cool, carefully remove from the tin to a serving plate, then chill in the fridge for 6-8 hours or overnight.

When ready to serve, place the jam and orange juice in a pan over a medium heat and bring to a simmer. Set aside to cool. Put the strawberries in a wide bowl and pour the cooled jam mixture over. Toss to coat well.

Lightly whip the double cream, then spread it evenly on top of the cheesecake. Spoon the glazed strawberries over the top and serve, cut into wedges.