This lovely summer baked cheesecake provides a great showcase for English cherries as they sit atop a mascarpone, lemon and frangipane base. It was made by Botley Hill Farmhouse’s dessert chef, Cosmin Prisecaru, who reveals, “It’s important for the pastry to be light and to achieve this you need to treat it gently. Also make sure your finger tips are cold before you start rubbing in the fat – running your hands under the cold tap does the trick.”
