Deep-filled Vanilla Cheesecake

Wine suggestion: 10-year-old Tawny Port. Serves 12.

Ingredients:

For the base:

• 250g crushed biscuits
• 25g caster sugar
• 60g melted butter

For the filling:

• 1050g cream cheese
• 150ml extra thick single cream
• 1 teaspoon vanilla extract
• Grated zest of 1 lemon
• 4 medium eggs
• 75g caster sugar
• 1 vanilla pod

To decorate:

• Mint sprigs
• Redcurrants
• Icing sugar, to dust

Preparation:

1. In a large bowl mix the crushed biscuits and caster sugar with the melted butter. Mix together well and press into the base and sides of an 18cm deep-sided loose-bottomed cake tin.
2. Meanwhile, whisk the cream cheese, single cream, vanilla extract, grated zest of lemon, caster sugar and eggs together until smooth. Using a small sharp knife cut the vanilla pod along its length then scrape out the small black seeds into the creamy mixture. Stir well.
3. Preheat the oven to gas mark 2/150°C. Pour the cream cheese mixture into the tin and place on a baking sheet. Bake for 45 minutes. Turn the oven off and leave the cheesecake to stand for 30 minutes with the oven door ajar. Remove and chill for 2 hours. Serve decorated with mint, redcurrants and icing sugar.