Baked cheesecake

For the base

• 100g digestive biscuits, crushed

• 3 tbsp sugar

• 3 tbsp butter, melted

For the filling

• 900g cream cheese

• 225g sugar

• 3 tbsp flour

• 4 eggs (large)

• 240g crème fraiche

• 1 tsp vanilla extract

For the base

1. Combine biscuit crumbs, sugar and butter; press into bottom of 9-inch spring-form pan

2. Bake at 150°C/Gas mark 2 for 10 minutes

For the filling

1. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended

2. Add eggs, one at a time, mixing well after each addition

3. Blend in crème fraiche and vanilla; pour over base

4. Bake at 180°C/Gas mark 4 for 1 hour until golden brown and firm to the touch (if the top is getting too brown, turn the oven down a bit)

5. Loosen cake from rim of pan; allow to cool before removing rim of pan

6. Chill and top with desired topping (sliced strawberries, raspberries, blueberries, cherries etc)