Clotted cream cheesecake with roast strawberries

Method

1. Heat the oven to 190°C/170°C fan/gas 5, then grease and line the tin, ensuring there’s plenty of overhang so you can easily remove the paper once the cheesecake is on its plate. In a mixing bowl mix the melted butter, crushed biscuits, oats, syrup and a pinch of salt to make the base, then press this into the bottom of the tin. Bake for 10-15 minutes, then leave to cool to room temperature. Turn the oven down to 150°C/130°C fan/gas 2.
2. Wrap the tin tightly with cling film around the outside – you need it to be watertight. Add a layer of foil for extra protection. Put the wrapped tin in a deep roasting tin. Fill and boil the kettle.
3. Add the cream cheese, sugar and clotted cream to a mixing bowl, then use an electric mixer to mix them together and turn the mixture loose and glossy. Mix the egg and yolks together in a separate bowl, then add them to the cream cheese along with the vanilla and a pinch of salt. Whisk until smooth and creamy, then transfer the mixture to the tin, smoothing the top with a palette knife.
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4. Pour the still-hot water from the kettle into the roasting tin to roughly two thirds of the way up the side of the cheesecake. Carefully transfer the tin to the oven and cook for 50-60 minutes. There should still be a decent jiggle to the centre of the cheesecake when it has cooked and it will be a little darker yellow on top. Leave the cheesecake in the water-filled tray for 1 hour before removing it (to prevent cracking), then unwrap and put in the fridge overnight to cool completely.
5. To make the strawberries, heat the oven to 200°C/180°C fan/gas 6. Put the strawberries, sugar and vinegar in a small baking tray and mix well. Roast for 10-15 minutes until the strawberries are just starting to collapse and there’s a good little sauce forming on the bottom of the tray. Remove from the oven, cover with foil and let the berries steam in their own juices for another 10 minutes, then transfer to a bowl and leave to cool completely.
6. To serve, remove the cheesecake from the tin and carefully move to your serving dish. Slice it using a warm knife, then serve with the strawberry compote on the side.