Ruby-studded cheesecake

Serves 8 300g frozen cranberries, defrosted 80g dark muscovado sugar 60g golden syrup 50g softened unsalted butter, plus extra for greasing 1 egg 280g plain flour 1 tsp bicarbonate of soda 1 tbsp ground ginger 200ml double cream 400g cream cheese juice of ½ a lemon 125g icing sugar 60g caster sugar

25cm round tart tin baking paper baking beans

In a large mixing bowl, cream together the muscovado sugar, syrup and butter, using the back of a wooden spoon, until creamy. Beat in the egg, then fold in the flour, bicarbonate of soda and ginger. Stir until the mixture is completely integrated, then knead with one hand until smooth. Leave to chill for 1 hr.

Preheat the oven to 180°C/160°C fan/ gas mark 4 and grease the tart tin. Roll the dough out to fit the tin, then line the tin with it. Trim a little higher than the edge and cover with baking paper, then fill with baking beans. Bake for 10 mins, then remove the paper and beans, and bake the pastry case for a further 10 mins. Allow to cool.

Place 200g of the cranberries in a liquidiser and blend until smooth. In a large bowl, whisk together the double cream, cream cheese and lemon juice for 1-2 mins until thick, then mix in the cranberry puree and icing sugar. Pour the mixture into the pastry case and leave to chill for 1 hr. In the meantime, pour the caster sugar on a large plate, add the remaining cranberries and stir to cover the fruit.

Top half of the cheesecake with the sugared cranberries and serve.