I am still buzzing from Bloom. What a show Bord Bia put on. And I am sure a lot of strawberries were consumed over the few days in the fabulous weather. I bumped into Pat Clarke of the wonderful Clarke’s Soft Fruits in Stamullen and we had a good chat. Pat tells me it will be a great summer, but I am not sure if he means for strawberries or for you and me. With 50 acres of fruit, I am sure Pat keeps a good eye on the weather.

The creamy, sweet texture of this baked vanilla cheesecake is complemented by the vibrant strawberry sauce. I like a baked cheesecake to be served at room temperature. I had the best cheesecake I ever had while filming recently for the autumn programmes of Home Chef. We were in San Sebastian in a tapas bar called La Cepa. It was wonderful. I sometimes vary the base. Ginger biscuits are good. Or chocolate chip cookies.

It is also great weather for this refreshing homemade strawberry cordial. It is delicious topped up with soda water and ice, or perhaps even some well-chilled Cava or Prosecco. I find it works best one part cordial to four parts water or alcohol. The cordial will keep unopened for a few months. Once opened, store in the fridge.

Baked strawberry swirl cheesecake slices

Makes 12 slices

150g (5oz) butter

300g (11oz) digestive biscuits

275g (10oz) caster sugar

175g (6oz) small strawberries, hulled and halved, extra to serve

1 tsp arrowroot

3 x 300g (11oz) packets soft cream cheese

4 tbsp plain flour

2 tsp vanilla extract

3 large eggs

200ml (7fl oz) carton soured cream

Icing sugar, to dust

1. Preheat oven to 200°C/400°F/gas mark 6. Line a 20cm x 30cm (8in x 12in) rectangular tin with parchment paper. Melt the butter in a small pan or in the microwave. Remove from the heat and leave to cool slightly.

2. Put the biscuits in a food processor and blitz to a fine crumb. Add the cooled, melted butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 minutes to set. Leave to cool.

3. Meanwhile, tip 25g (1oz) of the sugar and the strawberries into a small pan. Mix the arrowroot with one tablespoon of cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for one to two minutes until the sauce has slightly reduced but the strawberries are just still holding their shape. Set aside to cool.

4. In a large bowl, whisk the cream cheese with an electric handheld whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth.

5. Pour half the cheesecake mixture over the biscuit base, then spoon half the strawberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining strawberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake.

6. Bake for 10 minutes, then lower the heat to 110°C/250°F/gas mark ¼ and bake for another 30 minutes.

7. Turn off the oven and leave the cheesecake inside for one hour, then leave for another hour with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least three hours or, even better, overnight.

8. To serve, cut the cheesecake into 12 slices and arrange on plates with some fresh strawberries and a light dusting of icing sugar.

Homemade strawberry cordial

Makes about 750ml (1¼ pints)

675g (1½lb) strawberries, hulled and roughly chopped

500g (1¼lb) caster sugar

Juice of 1 lemon

1. Put the strawberries in a pan with the sugar and lemon juice.

2. Then mash the strawberries over a low heat for 10 minutes until smooth and syrupy. Rub through a sieve into a clean pan.

3. Tip the seeds from the sieve into a bowl and stir in 300ml (½ pint) of water, then sieve again to remove the last of the pulp from seeds.

4. Pour the liquid into the pan with the sieved pulp, stir well and boil for one minute.

5. Pour into small sterilised bottles and seal. Use as required.