Cheesecake

1lb cream cheese (double pack of Philadelphia works well) — this should be completely softened before use, if it’s too cold then the filling doesn’t come together as well
2 tbsp plain flour
1 tsp vanilla extract
1/2 cup sour cream
1 1/2 cups caster sugar
Juice of 1 lemon (original recipe used just the zest but we prefer this)
3 large eggs (room temperature — or at least not straight from the fridge)

Begin by preparing an 8" springform pan as follows:

Turn the base upside down, butter the surface and then apply a square of greaseproof baking paper
Clip the base into the pan — excess baking paper will “stick out”
Tidy up the baking paper that sticks out by trimming around within an inch or so of the pan
Butter the sides and then line with more baking paper — best pre-trimmed into lengths with a width that will make then stick out above the pan. Probably will need to use two pieces, in which case overlap and use butter to get everything to stay in place.
Tidy up the side lining so that it is of even height all the way around — ideally about an inch or less, but don’t trim all the way down to the pan as the filling may leak.

Next, make the base:

On a low heat, melt the butter
Meanwhile, break up the biscuits and blitz in food processor until reduced to fine, uniform crumbs
Once the butter is completely liquid, add it to the biscuits in the food processor and blend together
Transfer to the springform tin, and spread evenly across the bottom, pushing enough to the edges that you can form sides. It doesn’t need to go all the way to the top, though 2/3rds of the way is good. Mostly you want a uniform thickness, although it can kind of taper off for the sides.
A tumbler glass or similar with straight edges is a huge help in getting the sides to form nicely.

Make the filling:

Add the cream cheese to a large mixing bowl and beat with a handheld mixed on medium-high for ~30s
Add flour — mix in for ~10s
Add vanilla, sour cream, sugar and lemon juice — mix in for ~10-15s
Add eggs one at a time — beat in each one for ~10s
In general, avoid over mixing and introducing air to the filling
Pour the filling mixture into the prepared pan — shake gently side to side to help level things out and remove any air

Safest to place the pan on a baking tray with a lip, since some of the butter will inevitably melt and leak out from the springform
Bake 55 minutes and then check — the top should have some color (baking paper not too high + convection help) but things should still jiggle if you shake the pan.
If things look a bit anemic or seem too liquid (too much jiggle!) you can cook longer, but the risk is that the top may crack or the cake seem dry when cooled.
Let things cool with the oven door cracked open
Transfer to fridge and leave overnight (or at least 4 hours)

Simmer diced strawberries, sugar, lemon juice and vinilla in pan for 10 mins.

Mix water w/cornflour and stir in to thicken.

Add halved strawberries and cook a minute or so to warm/soften.

Estimated, per serving