Cheesecake

To make cheesecake, start by melting the butter; leave to cool until warm; in the meantime, place the biscuits in a mixer 1 and blend them into a powder 2. Place them in a bowl and add the butter 3.

Stir with a spoon to obtain a uniform mixture 4; now take a 9" diameter spring cake mold and line the base with parchment paper. Add half of the biscuits and press down with the back of a spoon 6.

Line the edge of the mold with the remaining cookies 7. Once you have covered the entire surface, leave the base for your cheesecake to harden in the refrigerator to for 30 minutes, or 15 minutes in the freezer. In the meantime, beat an egg, one yolk, the sugar 8 with a whisk to make a cream 9.

Add the seeds of half a vanilla bean (save the rest for later) and add to the eggs 11. Gradually add the cream cheese 12 too.

Continue to whisk 13. Once you have incorporated all the cheese, add the lemon juice 14 and the corn starch 15.

Now add the cream 16, delicately whisking all the while 17. Remove the mold with the biscuit base from the refrigerator and pour the mixture over it 18.

Gently smooth the surface and bake in a static oven preheated to 320°F for 60 minutes, then at 340°F for another 20 minutes. Once baked, turn the oven off and leave the cheesecake to cool inside with the door open. You can make the topping in the meantime. Stir the sour cream in a bowl with a spatula, together with the seeds of half a vanilla bean you saved for later.

Add the topping to the cheesecake at room temperature and spread it evenly all over 22, before placing it back in the refrigerator to firm up for 2 hours. Once rested, remove the dessert from the mold 23 and decorate: start by adding the red currants 24.

Garnish some more with blackberries, blueberries and raspberries 25. Last of all, add the mint leaves 26 and serve your fabulous cheesecake 27!