New York Cheesecake

This cheesecake floats into your mouth like a New York ferry into a New Jersey dock.

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Ingredients

• 90g Unsalted butter, melted and cooled
• 200g plain digestive biscuits crushed (Put them in a plastic food bag and hit them. Rolling pin, hammer fist strike, whatever it takes.)
• 500g full-fat soft cheese, at room temperature (As an experiment try Philadelphia. Your cheesecake may go backwards in time though.)
• 200g of caster sugar
• 5 tbsp of double cream
• 30g of cornflour
• 4 large free range eggs, beaten

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Preparation

• Heat the oven to 100C for a fan oven or 120 otherwise.

• Mix the crushed biscuits with the butter and press into the base of a 20cm by 5cm cake tin.

• Put the cheese in a bowl and using a spatula mix in the sugar, cream and cornflour.

• Pour in the eggs a bit at a time. Beating them in. Unless your name is Clark Kent I would recommend using an electric mixer set to high for the desired consistency.

• Pour the mix over the biscuit base, shaking the tin to flatten it out.

• Using your finger, or other suitable appendage, remove any air bubbles that formed. This will prevent the cake rising unevenly.

• Bake on the middle shelf for 1 1/2 hours. It should be just set at this point with a slight wobble in the middle.

• Allow to cool to room temperature before removing from the tin.

• Don't store it in the fridge as it will go hard. You want it firm but not hard.

Try to resist the temptation of eating it all at once, that means you Stuart, although, with it tasting so good and being so light and airy, it would be very easy to do so.

Eat with a damn fine cup of coffee, while reading one of F. Paul Wilson's Repairman Jack novels.

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