Step 1

*Take the cream cheese, eggs and cream out of the fridge at least one hour before using* See Note 1

Step 2

Preheat the oven to 160C/320F (fan)

Step 3

Line the base of a 23cm (9 inch) springform cake tin with non-stick baking parchment.* See Note 2

Step 4

Place the crushed biscuits in a bowl. Add the melted butter, sugar and salt and stir together to combine.

Step 5

Spoon the mixture into the prepared cake tin, pressing it down flat with the back of a spoon.

Step 6

Place in the oven to bake for 10 minutes.

Step 7

Remove from the oven and leave to cool while you start on the filling.

Step 8

Leave the oven at 160C/320F (fan)

Step 9

Place the cream cheese in the bowl of a stand-mixer and mix, using the paddle attachment for 1 minute on medium speed, until the cheese is loosened and creamy.

Step 10

With the mixer still running, slowly pour in the sugar, then sprinkle in the cornflour.

Step 11

Allow the mixture to combine, stopping the mixer and scraping down the sides of the bowl if needed.

Step 12

With the mixer running, add in the vanilla extract, and then the eggs and egg yolk, one-at-a-time. Allow each egg to be incorporated before adding the next.

Step 13

Now add in the cream and mix until combined (scraping down the sides again if needed). Turn off the mixer.

Step 14

Brush the sides of the cake tin with melted butter.

Step 15

Place the cake tin on top of two crossed-over layers of foil (we're going to use this to wrap the tin before it goes in the oven).

Step 16

Carefully pour in the cheesecake batter and level off with the back of a spoon.

Step 17

Wrap the cake tin in the foil tightly, so the foil comes up the sides of the tin.

Step 18

Place the cake tin in a roasting tray and place in the oven on the rack (bottom or middle rack).

Step 19

Pour boiling water in the roasting tray, around the cake tin. You'll need about 1 inch of water. Ensure the water doesn't go above the foil, otherwise water may seep into the cake tin.

Step 20

Place in the oven and bake for 55-65 minutes, until the edges are very light brown. The centre of the cheesecake should have a slight wobble if you gently shake the tin.

Step 21

Remove from the oven and place on a wire rack. Run a knife around the sides of the tin, then allow the cheesecake to cool for 2 hours.

Step 22

Transfer to the fridge, cover loosely with foil and chill for 6 hours (or overnight).

Step 23

To make the strawberry compote, place the chopped strawberries, sugar, cornflour, vanilla extract and lemon juice in a small pan.

Step 24

Stir together so the cornflour coats the strawberries

Step 25

Heat the pan over a low-medium heat and bring to a gentle simmer while stirring.

Step 26

Allow to simmer for 8-10 minutes, stirring often, until the sauce is syrupy and the strawberries are tender.

Step 27

Turn off the heat and allow to cool (once cool you can cover and place in the fridge until ready to top the cheesecake)

Step 28

Remove the cheesecake from the fridge, remove the sides of the tin and use two large spatulas to carefully move the cheesecake to a plate or cake stand.

Step 29

Spoon over the strawberry compote and serve.