Mix 180g flour, butter, 5 tablespoons caster sugar and 1 egg in a large bowl to make the shortcrust base. Spread around the base and edges of a 23cm loose bottomed cake tin. Prick the bottom a few times with a fork.
Transfer to the oven and bake for 15 minutes until golden. Set the tin aside on a wire rack to cool. Reduce oven temperature to 160 C / Gas 2-3.
For the filling, mix the cream cheese, caster sugar, eggs, flour and cream until you are left with a thick batter like consistency. Pour the filling mixture in the tin over the shortcrust base.
Transfer to the oven and bake for 1 hour. Your cheesecake should rise slightly and have firm edges, the centre should still wobble.
Now transfer to a wire rack and leave to cool at room temperature for 3 hours.
Transfer your cheesecake to the fridge and leave to set overnight, or a minimum of 6 hours. Your cheesecake will collapse if you cut or remove it from the tin early.
Decorate as desired although it is heavenly by itself. Cut with a warm knife and serve with coffee for a delicious after-tea treat!
I had a recipe years ago but can't find it. Mine was very similar but had rum soaked reasons in, do you think it would be possible to add them to filling. Thank you. I've not yet tried making this - 29 Oct 2016