Creamy baked cheesecake

Preheat oven to 180C. Grease the side and line the bottom of a 23cm loose bottomed cake tin. Crush the biscuits in a food processor or in a large bowl with a rolling pin. Add the melted butter and combine the ingredients. Press firmly into the base of the cake tin and place in the refrigerator.

In a clean large bowl beat the egg yolks with 110g/4oz of the caster sugar until pale and fluffy. Add the soft cheese and beat until smooth. Gradually fold in the lightly whipped cream, lemon rind, vanilla essence and cornflour.

In a separate large bowl whisk the egg whites until they form stiff peaks then gradually whisk in the remaining caster sugar one tablespoon at a time until the mixture is smooth and glossy. Carefully fold into the cheese mixture using a large metal spoon.

Spoon the mixture on top of the biscuit base and bake for 1 hour - 1 hour 10 minutes until golden and just set - it should still wobble slightly. Turn the heat off and leave it in the oven for two hours to cool. Remove carefully from tin and place on a serving plate in the refrigerator. Dust with icing sugar to serve.

Tip: The cheesecake top has a tendency to crack. Although this does not affect the taste, if you want to avoid cracks bake in a water bath. Before placing in the oven stand the cheesecake in wide foil (to protect the cheesecake from water seeping into the cake tin) in a roasting tin and pour in hot water to about halfway up the cake tin. If you use a the water bath method, during the 2 hour cooling period in the switched off oven, leave the oven door open a crack.