Lemon Myrtle, Maple and Raspberry Cheesecake

For the cheesecake base

• 300g digestive biscuits, crushed 
• 90g unsalted butter, melted 
• 1g salt 

For the cheesecake batter

• 100ml single cream 
• 2 tbsp dried lemon myrtle 
• 500g cream cheese 
• 80g maple sugar 
• 2 tbsp pure maple syrup (preferably golden colour for its delicate flavour) 
• 15g cornflour 
• 2 eggs 
• 1 egg yolk 
• 1 tsp vanilla extract 

To garnish

• Fresh raspberries 

For the cheesecake base:

1. Preheat oven to 160°c. 
2. In a large bowl, mix the crushed digestive biscuits, salt and melted butter. 
3. Line a round piece of baking parchment in a 25cm springform cake tin. 
4. Press the mixture into the bottom of the cake tin using a spoon and bake for 10 minutes. 
5. Leave to cool on a wire rack while preparing the cheesecake batter. 

For the cheesecake batter

1. Pour the single cream in a small pan and gently bring to a simmer. 
2. Take the pan off the heat, add the dried Lemon myrtle leaves and leave to infuse for 15 minutes. 
3. Mix the maple sugar and cornflour in a bowl. 
4. In a mixer bowl with the paddle attachment, beat the cream cheese until smooth. 
5. Change the paddle to the whisk attachment. 
6. Add the maple sugar and cornflour mix into the cream cheese and whisk on a low speed. 
7. Add in the eggs, egg yolk, maple syrup and vanilla extract and gently combine. 
8. Drain the infused cream (step 1) with a sieve, then pour into the cheesecake batter
9. Pour the cheesecake batter into the prepared springform cake tin and bake for 1 hour. 
10.  Keep refrigerated for 8 hours minimum after baking. 
11. Once cool and set, run a round bladed knife around the sides of the tin to loosen any stuck edges.
12.  Unlock the side of the tin, slide the cheesecake off the bottom of the tin onto a plate, then slide the baking parchment out from underneath. 
13.  To garnish, top the cheesecake with fresh berries and pour over more maple syrup, then serve.