I had no idea how this would turn out; it’s very different to my usual baked cheesecake recipe. It took quite a long time to fully set in the oven, but when it had emerged and cooled it was the most gorgeous thing, with a really wonderful dense, fudgy texture that was somehow airy and light at the same time. There was only a hint of rose and elderflower (you could add a bit more of these flavours if you like), but enough to make it sweet and delicate. I served it with raspberries, as it’s very plain on its own: it’s a perfect base for a compote of fruit, maybe blackcurrants, raspberries or rhubarb, or – oh the perfection – stewed gooseberries when in season (great with elderflower and fabulous with anything creamy).

But, if you’re a fan of simple flavours, this is excellent just unadorned. The pastry is crisp and buttery (a nice contrast to a biscuit base, really allowing the filling to be the star), the cake fudgy and creamy and smooth, everything a baked cheesecake should be. It’s actually far better than my usual recipe, so I think this might become my go-to. Use it as a blueprint for your own flavours, if you like – swap the rose and elderflower for vanilla, or coconut, or orange flower, maybe (or go Greek and try soaking it in honey!)

So, it turns out Richard II’s chefs really knew what they were doing. You’ll have to watch this space for rabbits in syrup.