THIS week Eric Paxman, general manager of Bradley’s Restaurant on Fitzwilliam Street, Huddersfield, shares one of his favourite recipes with us – lemon cheesecake.

He said: “I like this recipe because it’s nice and easy to make and tastes beautiful.

“We have this on the menu at the restaurant most of the time.

“It’s a trusty favourite with customers, although we do tend to change the flavouring quite a bit.

“You can put anything you want in it – we are using plum at the moment, but I find the lemon just hits the right spot after a good, tasty meal.’’

This recipe will make one cake and will give 16 generous servings.

What you’ll need –

1 loose bottom cake tin greased and lined.

Ingredients –

8oz castor sugar

3tbsp Cornflour

1.5 lb cream cheese

3eggs

300ml whipping cream

8 lemons zest and juice

How to make it

Place all ingredients together in a mixing bowl and mix until smooth.

Pour into the cake tin and bake on 150°c for one hour or until the knife becomes clean when inserted and pulled out of the centre of the cake.

Do not take out of mould.

instead, cool on wire and then chill in the fridge over night.

The next day, take out of the mould portion and serve.

Fresh raspberries are a great accompaniment with this dessert.