Instructions: Bring the cream to the boil and pour over the breadcrumbs. Leave to soak for 2 hours.

You can make cheesecakes any size you wish, but remember that the bigger the tins, the fewer the cheesecakes and the longer the baking time. Roll out the shortcrust pastry and cut our circles big enough to line your bun tins. Line the tins with the pastry and chill them while preparing the filling.

Preheat the oven to 180 C, 350 F, Gas Mark 4. Beat the softened butter until it is creamy, and then add the nutmeg and the two rinds. Beat the butter into the breadcrumbs and cream and mix well. Gradually and lightly, beat the whisked eggs into the cream mixture.

If you are flavouring the cakes with jam, blob a little into the base of each tart. If you are using currants and brandy, mix them both lightly into the cheesecake mixture. Divide the mixture between the cases, and bake in the upper half of the preheated oven for 40-50 minutes. When they are firm and a light gold, they are done. Serve them warm.

NOTES : Makes 24 small cheesecakes

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