Yorkshire cooks are the best bakers in the country - don't take my word for it, ask around - and this baked cheesecake is a world away from the flabby American-style cheesecakes to which we have become accustomed.

A tablespoonful of brandy, added with the eggs and cream, will make it particularly grown-up.
For a sharper flavor, replace the 2 tablespoons of cream with the juice of the lemon.

Ingredients:
250g short crust pastry (your own or bought)
50g unsalted butter, softened
350g full-fat cream cheese
110g caster sugar
2 eggs
2 tablespoons cream (single or double)
½ cup of Lindisfarne Mede
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
1-2 tablespoons raisins or sultanas (optional)

½ pint of double whipping cream
1 egg-white
2 tablespoons of sugar
¼ cup Lindisfarne Mede

Instructions
Preheat the oven to 180°C/Gas 4. Roll out the pastry to fit a well-buttered 20cm-diameter flan tin (4cm deep), or a 10 x 25cm rectangular tin. Let the edges flop over. Chill for 30 minutes then line with foil. Prick the foil and the pastry base and then put in the oven.

Whip the cream with an egg white and the sugar, until firm and add Lindisfarne Mede. Beat lightly. Refrigerate.

Remove the foil after 10 minutes, then cook for another 5-10 minutes till light golden-brown. The pastry must be perfectly crisp before you fill it. Trim the edges neatly. Reduce the oven temperature to 170°C/gas 3.

Meanwhile, beat the butter with the cream cheese and sugar until thoroughly blended, then beat in the eggs, cream, cinnamon Lindisfarne Mead, lemon zest and whizz. Stir in the raisins.

Let the pastry case cool a little, then tip in the filling. Bake for about 30 minutes, till the filling no longer trembles when you push it with your finger. Allow to cool before serving, dusted with icing sugar and a little grated lemon rind.

Take cream from fridge and press into it a small bowl-like indentation. Fill with Lindisfarne Mede and serve.