Vanilla cheesecake with red berry compote

Place a springform 22 cm deep square cake tin, or a springform 23 cm cake tin if you'd like a circular cheesecake, onto a flat baking tray. Butter the cake tin. Fill the tin with cheesecake mixture until it is just below the top of the tin

Bake the cheesecake in the oven for 55 minutes until set until the cheesecake is set, baking for an additional 5–10 minutes if necessary. It should be 65°C in the middle. Remove from the oven and allow to cool to room temperature – it should still wobble slightly. Once cool, place in the fridge to set for 4–6 hours, or overnight

Meanwhile, make the crumble mix. Combine all of the dry ingredients in a bowl, then dice the butter and rub into the dry ingredients. Alternatively, mix everything together in a food processor. Once all of the butter is incorporated, spread out in a thin, even layer on a baking tray lined with baking paper

Bake the crumble in the oven for 25 minutes, or until golden brown and crunchy. Remove from the oven and set aside to cool completely

To prepare the base, break the crumble into little pieces and then blitz in a food processor with the melted butter. Spread this mixture evenly across the baking paper-lined base of a springform 24 cm square or springform 25 cm round cake tin

Refrigerate until set

To assemble, remove the cheesecake and base from the fridge. Loosen the springform tin around the base, and lift it off so you're left with just the cheesecake base. Place the crumble base on top of the chilled cheesecake, crumble side down, and place a tray on top. Invert so that the base is on the bottom

Mix the crème fraîche in a bowl until it becomes runny, then spread evenly over the top of the cheesecake, ensuring the it only just reaches the top of the tin. Refrigerate to set for at least an hour

Remove the cheesecake from the fridge. Carefully slide off the ring, maintaining the form and shape of the cheesecake

To plate, dip your knife in hot water and then wipe it on a clean tea towel before using it to slice the cheesecake into portions. Garnish with the mixed berry compote and a slither of dried vanilla pod