Preheat the oven to 170°C. Cut the sponge base to a diameter of 23cm then slice in half horizontally to form a 5mm thick disc. Place in the bottom of a 23cm spring form cake tin.

Split the vanilla pod in half lengthways and scrape out the seeds. Put the vanilla seeds, lemon zest and juice, sugar, cornflour and cream cheese into a bowl and whisk together. Add the eggs, one at a time, beating well between each one.  Add the double cream, whisking until the mixture is smooth, then add 250g of the raspberries and stir carefully through the mixture.

Pour into the cake tin and tap it lightly to settle the mix. Put the cake tin into a roasting tray, then pour hot water into the tray to a depth of 2cm to create a bain-marie. Bake for 1¼ – 1½ hours, until the top is golden, and the cheesecake just set. Remove from the oven and allow to cool in the tin.

Remove and place on a serving plate, then top with the remaining raspberries and drizzle over the maple syrup. Serve with a drizzle of double cream.