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Ingredients:

Cheesecake Base:

• 150g digestive biscuits (or graham crackers), crushed

• 75g unsalted butter, melted

Cheesecake Filling:

• 500g full-fat cream cheese, softened

• 100g caster sugar

• 1 vanilla bean, split and seeds scraped

• 2 large eggs

• 100ml sour cream

• 1 tbsp cornflour

Topping:

• A selection of fresh berries (raspberries, blackberries, strawberries, blueberries)

• Small sprigs of fresh mint

• Small meringue shards (ready-made or homemade)

• Edible gold leaf sheets or flakes

Vanilla Quenelle (for serving):

• 1 large scoop of high-quality vanilla bean ice cream or mascarpone mousse

Garnish (for the plate):

• Crushed biscuit crumbs

• Rasberry coulis (for the droplets)

• A sprinkle of edible gold dust

RECIPE:

Step 1: The Base

• Preheat oven to 160C (140C fan).

• Line the base and sides of a 20cm springform tin.

• Combine crushed biscuits and melted butter. Press firmly and evenly into the base of the tin. Chill for 10 minutes.

Step 2: The Filling

• In a large bowl, beat cream cheese, sugar, and vanilla seeds until smooth and combined.

• Whisk in the eggs one at a time, followed by sour cream and cornflour. Do not over-mix.

• Pour the filling over the base and tap the tin to remove any air bubbles.

Step 3: The Bake

• Bake the cheesecake for 45-50 minutes, or until the edges are set but the center has a slight wobble.

• Turn off the oven, crack the door open, and let the cheesecake cool completely inside (about 2 hours). Then, refrigerate for at least 4 hours, or overnight.

Step 4: The Plating

• Prepare the garnishes. Crush extra biscuits, make small drops of raspberry coulis on the plate using a pipette, and sprinkle gold dust around the area.

• Place the base biscuit crumbs on the plate. Use two spoons to form a 'quenelle' (a smooth, egg-shaped scoop) of the ice cream or mousse and place it on the crumbs.