Instructions: To make the base, whizz all the ingredients for the base together in a food processor until the mixture resembles breadcrumbs. Alternatively, cut the butter into the flour and icing sugar with a knife, then rub in with your fingertips until it reaches the breadcrumb stage. Press this mixture round the base of a 20-22.5 cm (8-9 inch) flan dish. Chill the flan in the fridge for 30 minutes then bake in the oven pre-heated to 180 deg C (350 deg F/Gas Mark 4), or the bottom right oven of a four-door Aga, for 25-30 minutes, until the pastry is pale golden brown. Remove from the oven, and leave to cool while you make the filling. Put the cream cheese into a blender or food processor and whizz, gradually adding the sugar, then the vanilla essence, cocoa, 2 whole eggs and 2 egg yolks. Blend until smooth.

Alternatively, mix all the ingredients very thoroughly in a bowl. Whisk the remaining 2 egg whites until they are stiff, and, using a large metal spoon, fold them quickly and thoroughly through the chocolate mixture. Pour into the cooked pastry shell, and bake in the oven pre-heated to 180aC

(350aF/Gas Mark 4), or the bottom right oven of a four-door Aga, for 35-40 minutes, until set. Dust with icing sugar to serve.

You can eat this cheesecake cold, but it is much nicer hot - it keeps warm very satisfactorily for 20 minutes or so in a low oven.

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