Baked Vanilla Cheesecake

1. Preheat the oven to 160°C, gas mark 3, 330^oF. Grease the sides and base of a 20 cm round cake tin, 5 cm deep, ideally a spring form tin which will release the cake easily.

2. Crush the biscuits in a food processor to fine crumbs. Whiz in a quarter of the Fruisana and all the butter then turn out into the prepared cake tin and press the crumbs into a neat even base. Bake for 10 minutes then remove. Lower the oven temperature to 150°C, Gas mark 2.

3. Whisk together in a large bowl the quark or cream cheese, crème fraiche, cream, remaining Fruisana, lemon zest and juice.

4. If using vanilla pods, slit the pods lengthways with the tip of a thin sharp knife and scrape out the tiny sticky seeds. Add these to the mixture, or alternatively add the extract and beat until smooth and creamy. Mix in the eggs.

5. Pour the mixture on top of the crumb base and bake for 20-25 minutes until the top has a light golden skin. Remove and cool. The filling may be a little runny but this will firm on cooling. Chill lightly to serve. Delicious served with fresh sliced peaches or plums.

Tip: Serve this plain or it can also be topped with summer berries.

Serves 6-8

100g digestive biscuits
125g Fruisana Fruit Sugar
60g butter, melted

Filling
250g tub quark or cream cheese
200g tub crème fraîche
142ml double cream
Grated zest and juice of 1 lemon
2 vanilla pods or 2 tsp vanilla extract
2 free range medium size eggs