Almond cheesecake with earl grey plums

Put 2 tsp of the loose-leaf tea in a heatproof bowl, cover with 150ml of boiling water and leave to steep. Meanwhile, melt the butter in a small pan or the microwave, stir in the remaining 1 tsp of loose-leaf tea, remove from the heat, leave to infuse for 5 mins, then strain out the tea. Bash the biscuits in a bowl using the end of a rolling pin, then stir in the ground almonds, earl grey butter and flaked almonds.

Butter a 23cm springform tin and line the base with baking paper. Tip in the biscuit mixture and press down using a spatula. Chill while you prepare the filling. Heat the oven to 180C/160C fan/gas 4.

Strain the tea. Put the cheese in a bowl and beat using an electric whisk until smooth. Add the remaining cheesecake ingredients and 2 tbsp of the tea (reserving the rest for the plums), and mix briefly until smooth. Tip the filling into the tin over the biscuit base. Wrap the base and sides of the tin in a double layer of foil, then transfer to a large baking dish or tray. Half-fill the dish or tray with hot water, then transfer to the middle shelf of the oven.

Bake for 45-55 mins until the filling is set, with a slight wobble in the middle. Turn off the oven and leave the cheesecake to cool inside for 2 hrs with the oven door ajar. Transfer the tin to the fridge and chill overnight.

For the plums, put the reserved tea in a pan with the sugar and lemon juice. Simmer over a low heat for 6-8 mins or until syrupy, then toss in the plum slices. Remove from the heat and leave to cool.

When ready to serve, slice the cheesecake using a knife dipped in hot water and top with the syrupy plums.