Baked cheesecake

A simple baked version with no flavourings other than those from the cream, cheese and sugar. This means that it can be decorated with fruit, chocolate or flavourings to suit your mood. Serves 16.

INGREDIENTS

FOR THE SHORTCRUST BASE:

Oil for greasing

200g plain flour

5 tablespoons caster sugar

1 egg, beaten

125g butter, softened

FOR THE CHEESECAKE:

1.2kg cream cheese, softened

350g caster sugar

3 tablespoons plain flour

5 eggs

2 egg yolks

60ml double cream

METHOD

1) Preheat the oven to 200C/180C fan assisted, gas mark 6.

2) Lightly grease a 25cm loose-bottomed cake tin with oil.

3) To make the base, combine the flour, sugar, egg, butter and mix well. Spread to the edges of the pan. Prick all over with a fork then bake for 15 minutes. Allow to cool.

4) Increase the oven temperature to 240C/220C fan assisted, gas mark 9.

5) In a large bowl, combine the cream cheese, sugar, flour, eggs and yolks. Mix thoroughly. Add the cream and mix only enough to blend.

6) Pour the filling over the base and bake for 10 minutes at 240C.

7) Reduce the temperature to 110C, gas mark 1 and continue to bake for one hour. Turn the oven off, but leave the cake in for another hour.

8) Chill for four hours or overnight before serving.