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!