Baked cheesecake

This really gorgeous, takes a bit of preparation in advance so you really need to start the morning before you need it. Get it all made that day and it will be perfect.

FOR THE BASE
1 1/4 ox unsalted butter
3 oz digestive biscuits finely crushed

THE FILLING
1 1/2lb soft cheese (Philly will do)
6 oz caster sugar
3 tbsp cornflour
1 1/2 tsp finely grated lemon zest
1 tsp lemon juice
1 tsp vanilla extract
3 eggs
5 oz fromage frais

FOR THE TOPPING
1 oz caster sugar
8 oz soft fruit - blueberries, raspberries, strawberries, currants
1/2 tsp finely grated lime zest
4 oz fromage frais

Heat the oven to 180C Gas 4. Line an 8" (20cm) loose bottomed cake tin with baking parchment and stand on a baking sheet. Melt the butter ans mix in the biscuit crumbs till they are all coated with the butter. Press this mixture into the base of the tin, make sure it is all covered evenly then bake for 10 minutes. Remove from the oven and then turn it up to 240C Gas 9.

In a large bowl beat the cheese with an electric hand mixer till smooth, add the sugar gradually then the cornflour. Slowly whisk in the lemon juice, zest, vanilla extract and then the eggs. Scrape the edges of the bowl then add the fromage frais. By this time the mixture should be quite runny. Pour it over the crumb base and make sure it is level, break any air bubbles that come to the surface (gentle shaking helps to bring them to the top). Bake for 10 minutes then turn the oven down to 110c Gas1/4 and bake for another 25 minutes. Turn off the heat and then leave in the oven for 2 hours. Remove from the oven and run a knife round the edges and return to the now cold oven for 1 1/2 hours to finish cooling.

Spread the fromage frais over the top of the cheesecake then chill, covered, for at least 4 hours, or overnight.

Make the topping by putting the sugar in a pan with 3 tbsp water, bring to a simmer then leave to bubble for 1-2 minutes to make a thin syrup. Add the fruit and poach gently for a couple of minutes, do not over cook at this stage. Add the lime zest and stir gently then leave to cool.

Take from the fridge about 1 hour before serving, loosen the sides and put the cake on a serving dish. Serve each slice with some of the fruit sauce.