Baked Lemon Cheesecake with summer berry compote

Ingredients (t = teaspoon, T = tablespoon)

For the base:
100 g butter, plus extra for greasing
200 g digestive biscuits (graham crackers?)
2 T caster or demerara sugar

For the filling:
500 g full-fat cream cheese
200 g caster sugar
3 medium eggs
2 T cornflour (corn starch)
300 ml crème fraîche
Finely grated zest of 1 lemon and 3 T juice

For the summer berry compote:
22g rasberries
50 g caster sugar
Finely grated zest of 1/2 orange
350 mixed summer berries (halved small strawberries, raspberries and blueberries)

Icing sugar, to serve

1. Lightly butter a 20 cm clip-sided tin and line the base with a piece of non-stick baking parchment or buttered greaseproof paper. Preheat the over to 150C.

2. Melt the butter in a pan over a low heat. Crust the biscuits into crumbs in a plastic bag, add to the butter along with the sugar and mix together well. Put into the tin, level out and press onto the base in an even layer with the back of a spoon. Set aside.

3. Beat the cream cheese and sugar together in a bowl until smooth. Add the eggs, on at a time, and beat well between each addition. Add the cornflour, crème fraîche, lemon zest and juice and beat once more.

4. Pour the mixture onto the base and bake in the centre of the oven for 50 minutes to 1 hour, or until just set but with still a slight wobble in the centre. Now turn off the oven but leave the cheesecake inside, and let it go cold.

5. For the summer berry compote, put the raspberries, sugar and orange zest into a bowl and crush with the back of a fork into a purée. Rub through a sieve into a clean bowl and stir in the summer berries. Chill until ready to serve.

6. To serve, carefully remove the cheesecake from its tin-you might need to run a round-bladed knife around the edge first-and transfer it to a serving plate. Dust the top with a little icing sugar and serve, cut into wedges, with the summer berry compote.