Delicious on its own with a cup of coffee, this cheesecake also makes a first-rate dessert if topped with soft summer fruit such as raspberries or blueberries. Like quiches, the image of cheesecakes suffers from the abuse exerted on them over many years by large-scale manufacturers. A well-made, authentic version can be a revelation. You will understand their original appeal once you have stripped away the choc-ripple type of additives usually inflicted on them.
Prepare the crust by grinding the digestives or graham crackers into fine crumbs in a food processor. Finely chop the pecans and add to the crumbs with the sugar. Pour in the melted butter and mix until thoroughly combined.
Pour the filling into the crust and bake for 45 minutes until firm at the centre. Remove from the oven and cool for 15 minutes.
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