1-Preheat your oven: preheat your oven to 160°C (320°F) or 140°C (295°F fan) to set the stage for a flawless bake. You’ll need a 20cm springform pan, so prepare it by turning the base upside down, lightly buttering it, and adding a square of parchment paper with some overhang for easy removal later.

2-Prepare the biscuit base: roughly break 200g of plain biscuits and blitz them into fine crumbs. Mix in 120g of melted unsalted butter until it all sticks together, then press this mixture firmly over the base and up the sides of the pan. Pop it in the fridge to set while you move on to the filling.

3-Make the filling: Beat 500g of softened cream cheese until smooth, then add 2 tbsp of plain flour and mix briefly. Stir in 1 tsp vanilla extract, 1/2 cup full-fat sour cream, 1 1/2 cups caster sugar, and the zest of 1 lemon until everything combines nicely. Add 3 eggs one at a time, mixing briefly after each to keep it creamy and avoid overmixing.

4-Bake the cheesecake: Pour the filling over your biscuit base and bake for 55 minutes until the top is lightly golden and the center still jiggles a bit. Let it cool in the oven with the door open about 8 inches, then chill in the fridge for at least 4 hours. Once set, remove the sides of the pan and slide the cheesecake off using the parchment overhang.

5-Making the Strawberry Topping: While the cheesecake chills, simmer the strawberry topping in a saucepan with 250g diced strawberries, 1/2 cup white sugar, 1/2 tsp vanilla extract, and 2 tbsp lemon juice or water for 10 minutes. Mix 1 1/2 tsp cornflour with 2 tbsp water and stir it in to thicken, then add 250g halved strawberries and cook for another minute until they soften. Let the sauce cool until it’s syrupy; if it’s too thick, thin it with a tiny bit of water.

6-Spread the topping: Spread this cooled topping over your cheesecake, pressing the strawberry halves face down for that gorgeous look. Chill for at least 2 hours before serving, and save any extra sauce to drizzle on top.