Ingredients

Step by step

1. For the cheesecake, preheat the oven to 220°C, fan 200°C, gas 7 and grease a deep 23cm-diameter loose-based or springform tin. Line with a large crumpled sheet of baking paper to cover the base and sides all in one; it should come up above the tin edges.
2. Place the cream cheese and sugar in a stand mixer fitted with the paddle attachment, or a large bowl. Beat for 2 minutes until creamed together. Add the eggs, cream, vanilla, flour and a good pinch of salt flakes to the bowl and mix for 2 minutes on a medium high speed until you have a smooth consistency that is still runny; take care not to overwhip it or it will thicken up too much.
3. Let the mixture sit for a minute until you notice bubbles settling on the top. Scoop them off with a spoon then pour the mixture into the lined tin. Give the tin a sharp bang on the worktop to remove any extra air bubbles, then bake for 40-45 minutes. The extra 5 minutes is only if you need to get a little extra colour on top; the cheesecake should be caramelised and almost dark brown on the top, very jiggly and puffed up like a soufflé. Leave it to cool completely in the tin. The cheesecake will sink as it cools, but this is normal. Chill for at least 2 hours before cutting (the cheesecake keeps for at least 3 days in the fridge).
4. For the sweet basil cream, roll up the basil leaves and shred finely. In a bowl, mix the mascarpone and sugar together, then fold through the basil leaves. Chill in the fridge for an hour before serving.
5. For the macerated strawberries, dice the strawberries so they are a consistent size, then add the icing sugar and a squeeze of lemon juice to taste. Mix to combine and leave to rest for 15 minutes in the fridge before serving with the cheesecake and a scoop of the basil cream. Garnish with extra shredded basil if you wish.
   
   *Use gluten-free flour if required.