Instructions: Mix the biscuit crumbs and the melted butter together well. Press firmly into the base of a 10"/26cm springrelease deep cake tin. Chill well in the freezer. In a bowl beat together the curd cheese and the sugar until creamy. Beat in the eggs vanilla essence and cornflour. Fold in the yoghurt. Pour onto the chilled biscuit crust and bake. Put the shelf on the floor of the roasting oven slide in the tin and bake for 7 minutes or until the filling is set. Remove from the oven and make a tent of foil over the cheesecake tucked around the tin. Put the shelf on the floor of the simmering oven slide in the tented cheesecake and bake for about 6 hours. Remove from the oven and chill before decorating and serving.

This recipe came originally from an old aga calendar. I have made this recipe many times and I am always being asked for the recipe. It is a large cheesecake so you will need a 10"/25cm springrelease or loosebottomed tin. Top with fresh fruit or you could use a packet of mixed summer berries from the freezer. This is useful if the filling splits in the middle which I find often happens. You can freeze this for 1 month.

Serves 12

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