The only cheesecake recipes that I have actually read are 'no-bake cheesecakes' so I wasn't actually prepared for the challenge that faced me. Making the base was simple - just biscuits and butter.
Making the middle was simple enough - surprisingly. And THEN you have to make a 'water bath' for your cheesecake to stop it from cracking. You have to wrap your cheesecake in tin foil to waterproof it - I am not 100% convinced this worked. I was assured that the base was crunchy, at least after the outside few millimetres. Then put it in a roasting tin full of water to bake.
The topping was easy enough to make but turned out to be a tinsy bit speckled. The only reason I can think for this is that as some point the bottom caught, but I do not like to think that this cheesecake was less than perfect... blissful ignorance.
If only I could try it (I have 'selective lactose intolerance' as my friend call it)!... I hear good things and there are plenty more cheesecakes to come.