375g full-fat cream cheese (at room temperature) 115g caster sugar 7g corn flour 2 whole eggs (at room temperature) 115ml double cream (at room temperature) (can switch out for flavoured cream) 2 pinches fine sea salt 1. Preheat the oven to 460F/240C. 2. Beat the cream cheese and the caster sugar in a bowl with an electric hand mixer. 3. Add the 2 eggs one by one and mix until smooth. 4. Add 11 5. 5ml double cream and mix again. 6. Finally add the salt and cornstarch and mix. 7. Line the loaf pans with parchment and pour in the batter. Tap the tin on the worksurface a few times to get rid of air bubbles. 8. Bake uncovered for 25 minutes or until the top is slightly blackened. Do not open the oven door during this time. 9. Once the cheesecake is cooled down, transfer it to the fridge. 10. Allow it to set overnight before slicing and serving. Cherry Sauce 500g frozen cherries 1 tbsp lemon juice 2 tbsp sugar 1. Heat the cherries in a pan for 5 to 10 minutes. 2. Add in the lemon juice and sugar. 3. Cook for a few minutes then use a stick blender to blend them as smooth as possible. 4. Reduce to desired consistency and finally pass through a sieve into a bowl over ice to cool.