Strawberry Cheesecake

Step 1: Heat the oven to 160°C/320°F for a standard oven or 140°C/295°F for a fan or convection oven.

Step 2: Use a 20 cm/8-inch springform cake tin. Turn the base upside down, butter it lightly, and place a square of parchment or baking paper on it. Clip the pan sides in place with the excess paper extending outside the pan.

Step 3: Butter and line the sides of the pan.

Step 4: Break the biscuits into rough pieces by hand and put them in a food processor.

Step 5: Process the biscuits into fine crumbs. Add the melted butter and briefly process until it is evenly mixed and the crumbs resemble wet sand.

Step 6: Pour the mixture into the prepared pan. Use a spatula to spread it roughly over the base and up the sides.

Step 7: Use an object with a flat base and vertical sides, such as a measuring cup, to press the crumbs up the pan walls almost to the top and flatten the base.

Step 8: Beat the cream cheese with a mixer or beater until just smooth, no longer than 20 seconds on speed 4. Avoid beating air into the filling.

Step 9: Add the flour and beat for 5 seconds on speed 4, just until incorporated.

Step 10: Add the vanilla, sour cream, sugar, and lemon zest. Beat just until combined, for no more than 10 seconds on speed 5.

Step 11: Add the eggs one at a time, beating between each addition until just combined, about 5 seconds per egg. After adding the last egg, beat only until it is fully incorporated.

Step 12: Pour the filling into the prepared crust.

Step 13: Bake for 55 minutes. The top should be very light golden brown, uncracked, and nearly flat. It should jiggle slightly when you gently shake the pan.

Step 14: Cool the cheesecake in the oven with the door open about 20 cm/8 inches. Then refrigerate it in the pan for at least 4 hours.

Step 15: Remove the sides of the pan. Use the paper overhang to slide the cheesecake off the pan base, then slide the cheesecake off the paper.

Step 16: Put the chopped strawberries, vanilla, sugar, and lemon juice in a saucepan. Stir, then bring to a simmer over medium heat.

Step 17: Simmer for 10 minutes, until the strawberries break down.

Step 18: Mix the cornflour with the water, then stir the mixture into the saucepan.

Step 19: Add the halved strawberries and cook for 1 minute to soften them.

Step 20: When the sauce is syrupy, remove it from the heat and let it cool. It will thicken as it cools.

Step 21: When cool, stir the sauce. If needed, adjust it to a gently flowing consistency with a tiny amount of water.

Step 22: Spoon the topping over the cheesecake in a single layer of strawberries, turning the strawberry halves cut-side down. Refrigerate for at least 2 hours.

Step 23: Slice and serve with the remaining strawberry sauce.