New York cheesecake

For the base, whizz the biscuits and sugar in a food processor to fine crumbs, then pour in the melted butter and pulse again until the mixture looks like damp sand. Line the base of a 23cm springform cake tin with baking paper. Tip in the crumbs and pack down into the base with the back of a spoon. Butter the sides of the tin, then put in the fridge to chill. Heat the oven to 180C/fan 160C/gas 4.

Beat the cheese in a stand mixer using the paddle attachment for a few seconds until smooth, then add the sugar, flour, vanilla, eggs, soured cream, lemon zest and juice until just combined – make sure to not over-whisk, you just want to bind the ingredients rather than whipping them.

Double-line the outside of the chilled tin with foil, scrunching it around the sides to secure, then put in the middle of a large roasting tin. Pour the cheese mixture over the base, then pour just-boiled water halfway up the sides of the tin.

Bake on the middle shelf for 45-55 minutes or until set but with a wobble in the middle. Mix together the topping ingredients, then remove the cheesecake from the oven and pour over the topping. Transfer back to the oven and bake for a further 10 minutes.

Leave to cool in the oven with the door slightly ajar for 2 hours. Run a knife around the edges, then transfer to the fridge, still in the tin, for at least 4 hours or overnight until set.

Tip the coulis ingredients into a small pan and bubble for 10 minutes until saucy and the berries are just starting to burst. Leave to cool, then serve with the cheesecake.