Vanilla cheesecake with red berry compote

Begin by preparing the cheesecake mix. Combine the cream cheese, sugar and vanilla in a mixer and mix on a medium speed until combined. Add the eggs, continue to mix on a medium speed, then switch to a low speed and add the cream, allowing it to combine slowly. Turn up to a high speed and mix until thickened for 1 minute

Place a 22cm deep square mould, or a 25cm pastry ring if you'd like a circular cheesecake, onto a flat baking tray. Cover the base with cling film, then a layer of foil. Fill the tray with cheesecake mixture until it is just below the level of the mould

Preheat the oven to 90°C

Bake the cheesecake in the oven for 45 minutes until set until the cheesecake is set, baking for an additional 5–10 minutes if necessary. Remove from the oven and allow to cool to room temperature – it should still wobble slightly. Once cool, place in the fridge to set

Meanwhile, make the crumble mix. Combine all of the dry ingredients in a bowl, then dice the butter and rub into the dry ingredients. Once all of the butter is incorporated, spread out on a baking tray lined with baking paper

Preheat the oven to 140°C/gas mark 2

Bake the crumble in the oven for 15 minutes, or until golden brown and crunchy. Remove from the oven and set aside to cool

To prepare the base, break the crumble into little pieces and combine with the melted butter in a pan, tossing to combine. Spread this mixture between 2 pieces of baking paper and roll flat with a rolling pin to form a circular shape, 1 1/2cm wider than the diameter of the cheesecake mix

Place the base on a very flat tray, tightly wrap the tray in cling film and refrigerate until set

To assemble, remove the cheesecake and base from the fridge, carefully place the crumble base on top of the chilled cheesecake and place a tray on top. Invert so that the base is on the bottom, remove the tray, foil and the cling film from the base of the cheesecake (now the top) and trim the excess base of the crumb

Mix the créme fraîche in a bowl until it becomes runny, then spread evenly over the top of the cheesecake, ensuring the it only just reaches the top of the ring. Refrigerate to set for at least an hour

To prepare the berry compote, add the sugar, red wine, cinnamon stick and sugar to a medium-sized pan and bring to the boil. Reduce by half, then reduce the temperature to a simmer. Add the fruit and simmer until soft and tender

Remove the fruit from the poaching liquid and reduce the liquid by half over a high heat. Once reduced, pour the remaining liquid back over the fruit and set aside until ready to plate

Remove the cheesecake from the fridge and gently blowtorch the ring holding the cheesecake in place, making sure you do not burn the topping. Carefully slide off the ring, maintaining the form and shape of the cheesecake

To plate, use a hot knife to slice the cheesecake into portions. Garnish with the mixed berry compote and a slither of dried vanilla pod