Instructions

• 01 Preheat oven to 220°C.
• Prepare tin:
• 02 Line a 22cm (8½ inch) round springform cake tin with 3 large pieces of overlapping non-stick baking paper, ensuring paper comes above the rim.
• Prepare cheesecake batter:
• 03 Place the cream cheese and sugar in the bowl of an electric mixer. Using the whisk attachment, beat until smooth and soft peaks form. Add eggs one at a time, beating after each addition, until combined. Add the cream and vanilla and beat until just combined. Sift in the flour and beat on a low speed, until thick.
• Bake:
• 04 Pour into the prepared tin and bake for 15 minutes, then rotate and bake for a further 10–15 minutes. The cheesecake should rise up like a soufflé and caramelise, almost burning on the top, but still have an extreme jiggle in the middle. Once out of the oven, allow to cool for 1 hour (the cheesecake will sink a bit), then refrigerate until chilled. 
• Make blackberry compote:
• 05 Add the blackberries, water and runny honey to a saucepan set over medium-high heat, and bring to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until blackberries are softened.  Feel free to break up some of the blackberries with a spoon if you want the compote to be smoother. Remove from the heat and chill. Keep until required.
• Serve:
• 06 I recommend to take the cheesecake to the table in its baking paper case for a dramatic presentation. Enjoy with the blackberry compote.