Sitting on my big leather sofa, watching daytime TV and trying not to think about the evil bacteria which is climbing up my leg. It started with a small cut on the bottom of my foot, and now i have a black toe and hot, red lumps in my calf.

I can't stand up, so i can't cook, but i can still talk cake. Cheesecake. Cool and creamy. Soft, sweet and tart. And very simple. Beat and spread. A little like making a sandwich.


Blitz 125g (gluten-free) digestive biscuits to crumbs, add 75g soft butter and whiz to make the mixture clump. Press into a 20cm springform tin and smooth with the back of a large spoon to form a slight rise at the outside edge.


Beat together 300g cream cheese, 60g icing sugar, 1 teaspoon vanilla extract and half a teaspoon lemon juice.

Lightly whip 250ml double cream and fold into the cream cheese mixture.

Ladle the cheesecake filling on top of the biscuit base and smooth with the back of the large spoon. Chill in a fridge for 3 hours or overnight.






Carefully, gingerly, remove cheesecake from the tin (i recommend leaving it on the base to serve). Spread a jar of St Dalfour Rhapsodie de Fruit Black Cherry Spread (or similar; any conserve with no added sugar should be fine) over the top.