25g Melted Butter (Using homemade shortbread means less butter is needed)
7" Loose Bottomed Tin lined with reusable lining paper
Cover the tin in a double layer of grease-proof paper and tie with twine
Melt the butter and mix with the crushed shortbread.
Press into a lined, loose bottomed 7” Tin and put into the fridge to firm up.
Mix the ingredients for the filling together with beaters and pour onto the base. Covering the tin with a double layer of greaseproof paper further protects the filling from drying out.
Bake in a preheated oven at 140 C for 1 hour.
Turn the heat off in the oven and leave the cheesecake to cool overnight before refrigerating.
This part is important to ensure the creamy texture. I find it best to prepare the filling in advance, leaving it in the fridge until everyone is finished using the kitchen and only cooking it last thing at night before switching the oven off. The cheesecake is then ready the next morning! Great for entertaining as you have time to clean up before the guests arrive the next day.
Dust with icing sugar and decorate with chocolate curls.