Cherry crumble cheesecake

via http://lifeandhealth.guardian.co.uk/guides/baking/story/0,,2213424,00.html

" For the sponge cake base

1 large egg, warm or at room temperature

2 level tbsp caster sugar

1 tbsp golden or corn syrup

Zest of ½ lemon

4 level tbsp plain flour

For the cherry base

250g good cherry jam

One tin of black cherries, drained

For the crumble topping

100g plain flour

100g light soft brown sugar

½ level tsp cinnamon

50g unsalted butter

1 tsp milk

For the filling

800g full-fat cream cheese

200g icing sugar, sifted

25g cornflour, sifted

3 tsp vanilla extract

2 large eggs

125ml double cream

Make the sponge cake base first. Line the inside of a 25cm round spring-form tin with a single sheet of buttered foil. Beat the egg and sugar with an electric whisk until light and fluffy. Add the syrup and lemon zest and beat until very thick. Sift the flour, then fold this through the whipped egg until evenly combined. Spoon into the tin, spreading it evenly and carefully to cover the base thinly, then bake in a preheated 180C (160C fan-assisted) oven for 10-12 minutes until golden and firm.

Cut the tinned cherries in half, removing any stones, press dry on paper towels and stir with the jam. Spread this mixture evenly over the sponge and set aside while you get the crumble topping ready. Put the dry ingredients into a bowl and rub the butter and the tablespoon of milk through until the mixture resembles dry pastry crumbs. Leave at room temperature while you make the filling.

Beat the cream cheese with the icing sugar, cornflour and vanilla until light and fluffy. Beat the eggs together in another bowl, then slowly beat the eggs into the cream cheese mixture. You don't want to aerate the mixture any more, so stop as soon as the eggs are barely combined. Stir in the cream until it disappears. Spoon the cream cheese mixture into the tin and bake for 20 minutes at 180C (160C fan-assisted).

At this point, open the oven door, pull the cheesecake out a little bit and sprinkle the crumbs over the top, then shut the door and bake for a further 30-40 minutes. At this stage only the very centre should slightly wobble. Remove the cheesecake from the oven, cool at room temperature, then refrigerate for 3-4 hours until firm and chilled. Flip the cheesecake on to a plate, peel off the foil, then upturn the cake on to a clean plate and serve.

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