Instructions: To make the pastry put the flour on a board make a hollow in the centre and break the egg into it.

Sprinkle with the sugar and a pinch of salt.

Put the butter in flakes around the edge.

Working from the outside inwards knead fast to make a smooth dough.

Cover and refrigerate for 30 minutes.

To make the filling put the rice in a pan with the milk and bring to the boil.

Leave over a very low heat for 15 minutes to allow the rice to swell.

Cool slightly.

Put the cream cheese into a bowl with the sugar vanilla sugar butter egg yolks cornflour and a pinch of salt.

Beat until smooth.

Mix in the rice and the currants.

Beat the egg whites until stiff and fold into the cheese mixture.

Roll out the pastry to a circle 5mm thick.

Line a 26cm springclip tin with the pastry pressing up the sides to a depth of 4cm.

Sprinkle the pastry with the breadcrumbs.

Spread the filling over the pastry case and smooth the surface with a wet knife.

Bake on the bottom shelf of the oven at 200 degrees C/400 degrees F/gas 6 for 1 hour 10 minutes.

Turn the heat off and leave the cheesecake to cool in the oven before turning it out of the tin.

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