Chai Burnt Basque Cheesecake with Poached Blackberries

Directions

1. Preheat oven to 200°C (conventional oven).
   

2. Remove the base from a 22cm springform pan and sit a sheet of baking paper on top of the base, ensuring that the paper extends past the edges by at least 3cm.
   

3. Create a collar for the pan by taking two lengths of baking paper (approximately 30cm long) and folding each piece in half lengthways. Place the ring on top of the base and dab a few spots of butter around the inside of the tin. Arrange the folded paper around the inside of the ring to create a fully enclosed circle, pushing it down to touch the base sheet. Secure the ring to the base.
   

4. In a medium bowl, beat the cream cheese, sugar and vanilla seeds with an electric mixer until the sugar is dissolved and the cream cheese is smooth.
   

5. With the mixer running, add one egg at a time, allowing each to be incorporated fully before adding the next. Continue to beat for 1 minute, then add the yoghurt and cream. Beat until the mixture is smooth.

6. Sift in the flour and chai masala. Add the salt. Beat on low to combine, scraping down the sides of the bowl to fully incorporate all of the mixture. Pour into the pan, gently tap on a work surface a few times to expel any air bubbles. Bake for 50 minutes until the cheesecake is a golden brown on top. The cake should have a slight wobble when removed from the oven. Set aside to cool for at least 3 to 4 hours before serving.
   

7. While the cheesecake is baking, brew the tea in boiling water for 6 to 8 minutes. Strain into a saucepan and combine with sugar, split vanilla pod and lemon juice.
   

8. Bring to a boil and allow to reduce for 10 minutes before adding the blackberries. Reduce for a further 5 minutes, allowing some of the berries to burst and colour the liquid. Pour into a bowl and set aside to cool.

To serve

1. When the cheesecake has completely cooled, slice into 10 wedges and serve with the poached blackberries.