This is a lovely, dense American-style cheesecake. Keep it chilled and serve each slice with a handful of fresh berries or drizzle of dark chocolate sauce.
200g stem ginger biscuits, crushed with a rolling pin
50g butter, melted
600g soft cheese or mascarpone
150ml double cream
125g golden caster sugar
2 tbsp cornflour
1 tsp vanilla powder or 1 tsp extract
3 medium eggs
1. Preheat the oven to 180ºC, gas mark 4. Mix together the crushed biscuits and butter, stirring until evenly mixed. Tip the crumb mixture into a deep, 23cm, non-stick cake tin, pressing the crumbs down firmly with the back of a spoon. Place in the fridge for 5 minutes.
2. Meanwhile, place the soft cheese, cream, sugar and cornflour in a large bowl and beat with an electric whisk until smooth. Add the vanilla and eggs and whisk briefly until blended.
3. Pour into the prepared tin and place on a baking sheet. Bake for 45 minutes until dark golden – it might still be a little wobbly in the centre but will set as it cools.
4. Turn off the oven, open the door and leave the cheesecake to cool completely. Chill, preferably overnight, until ready to serve.