No fan With fan
200°C (400°F) for 20 minutes180°C (360°F) for 20 minutes
130°C (265°F) for 30 minutes120°C (250°F) for 30 minutes
Oven off for 10 minutesOven off for 20 minutes
Remove the cheesecake from the oven in its tray and cool in the tin for
at least 1 hour.* The cheesecake will have dropped a few millimetres
below the tin line. This is normal. To remove, spray a lightweight plate
or tart base lightly with cooking oil. Invert onto the plate, tugging
the side paper just to coax the cheesecake out. Peel away the base
paper. Gently re-invert onto a serving plate and slowly peel away the
side paper. Give it a jiggle! Cut with a hot, damp knife. The eating is
ethereal.

Don’t let the cheesecake chill in the tin, as the butter will make it tricky to
remove. If this does happen, sit the tin in a shallow sink of very hot water
for 5 minutes.
* If cracks formed during the bake, they will lessen as the cake cools and can be
covered with a dusting of icing (confectioners’) sugar. If the cracks are large,
I use the crevasses to hold some artfully placed raspberries.

Adaptrix
Matcha
Matcha’s easy bitterness and vegetal
complexity marries perfectly with
the dairy deliciousness of this
cheesecake. Take out the milk
powder and instead add 15 g (½ oz)
of green tea powder to the cream
cheese/milk mix at the start. Omit
the yuzu.