Baked Cheesecake

I could include a dozen or so different kinds of cheesecakes, but prefer to offer you this one, which is really lovely and light and different to the rather posh, indulgent one made with Brillat-Savarin, a triple cream cheese from Normandy.

I do like cheesecakes with a crushed biscuit base, but if I have a preference then it is for the pre-baked pastry shell, which holds the cheese mixture perfectly. The secret to a good cheesecake is to mix the filling well so there are no lumps, a