Instructions: Lightly grease a 230mm loosebottomed cake tin or springform tin and line with greased greaseproof paper.

You do need to line the tin as the mixture is slack when it goes into the tin and may seep through the bottom.

Mix together the ingredients for the base spread over the base of the tin and press down firmly with the back of a spoon.

Measure the butter sugar curd cheese flour lemon rind and juice and the egg yolks into a large bowl.

Beat until smooth then fold in the lightly whipped cream.

Whisk the egg whites until stiff then fold into the mixture.

Pour on to the crust in the tin.

Put in the roasting oven on the grid shelf on the floor with the cold plain shelf on the second set of runners.

Bake for 20 minutes. (If the top is not pale golden remove the plain shelf from above and cook for a few more minutes.)

Now transfer the very hot plain shelf to the centre of the simmering oven and place the cheesecake on top.

Bake for a further 20 minutes until set.

Bake on the grid shelf on the floor of the baking oven for about 20 minutes until pale golden then transfer to the centre of the simmering oven for a further 20 minutes until set.

Leave to cool in the tin (it will sink a little) then run a knife around the edgeof the tin and lift out.

Remove the paper decorate with fruits and spoon over melted redcurrant jelly to give it a shine.

If the redcurrant jelly is a bit thick add a little water.

A wonderful cooked cheesecake. Expect its centre to dip in the middle once cooked which glues you a space to put lots of fruit in. If liked you can add 175g sultanas to the cheesecake mixture with the egg whites before baking and in this case forget the decoration of fresh fruit.

Serves 810

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