INGREDIENTS (serves 10)

Cheesecake

• 250g tub mascarpone
• 600g soft cheese
• 2 eggs, plus 2 yolks
• 4 tbsp plain flour
• 175g caster sugar
• 1/4 tsp sea salt 
• Blueberries & Raspberries to garnish.
  

Liquorice sauce

• 15 grams hard pure liquorice 
• 90g sugar
• 300ml water
• pinch sea salt

For the Cheesecake

Heat oven to 180C/fan. Line a 23cm springform tin with greaseproof paper. 

Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.

Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove it from the tin.

For the Liquorice Sauce

Put the liquorice, sugar and water into a pan on low heat until everything is dissolved. Turn up the heat and reduce it by half, until you have dark glossy syrup. Add a pinch of salt and set aside to cool.  

To serve, slice the cool cheesecake, scatter with berries and drizzle over the sticky liquorice sauce.  Enjoy!