Serves 12-14
1. Preheat the oven to 170°c/Gas Mark 3.
2. Melt the butter and honey together. Crush the biscuits to fine crumbs – either by putting them in a bag and whacking them with a rolling pin, or by whizzing them in a sturdy food processor.
3. Combine with the butter and honey and press the mixture into a lightly buttered 25cm-diameter, deep springform cake tin. Chill in the fridge while you make the topping.
4. Lightly beat together the cream cheese, crème fraiche, lemon zest and juice. Put the eggs, egg yolks and sugar in a bowl and whisk until smooth and frothy. Combine the cream cheese mixture with the egg mixture and stir in the sifted cornflour.
5. Put the tin with the biscuit base on a baking tray (a little butter may leak out during cooking). Pour the filling into the tin, and bake for 1 – 1¼ hours, until golden brown on top.
6. The cheesecake will still seem very wobbly in the middle but it will firm up as it cools. Turn off the oven but leave the cheesecake in it to cool for at least 2 hours. You could leave it overnight. Let the cheesecake cool completely before you cut it.
7. To make the sauce, put the damsons in a pan with 400ml water. Bring to a simmer and cook gently, stirring regularly, until the fruit has completely collapsed and the stones have come free.
8. Put the whole lot through a sieve to remove the stones and skins. Sweeten the damson puree to taste – how much sugar you need will depend on the tartness of the fruit and your personal taste. Leave to cool.
9. Serve the cheesecake, in wedges, with generous spoonfuls of the luscious, purple sauce ladled over the top.
© River Cottage
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