Method

​1 You can do this step in a kitchen aid or a food processor if you haven’t got that much time. To make the pastry: In a bowl, rub the flour and butter together to resemble breadcrumbs. Then add a pinch of salt. Beat the egg into a separate jug, then gradually add the egg into the flour, butter mix. With your hand bring together the pastry into a ball.

2 Knead for a full 2 minutes in the bowl until smooth. Wrap in cling film and place in the fridge to chill for 15-20 minutes. Remove the pastry from the fridge. Roll the pastry out between 2 sheets of clingfilm to the thickness of about a £1 coin. Transfer the pastry to a loose base flan tin.

3 Preheat the oven to 200°C/fan 180°C/gas mark 6.

4 Gently push the pastry into place and use your fingers to remove the excess pastry. Place a sheet of greaseproof paper over the pastry and place the baking beans into the middle to weigh down the paper. Bake ‘blind’ for 15-20 minutes until the pastry is cooked through.

5 Meanwhile mix together the filling ingredients until smooth. Don’t worry if the mixture is quite wet.

6 Take the pastry from the oven. Turn oven down to 190°C/fan 170°C/gas mark 5. Remove the baking beans and the greaseproof and pour the filling mixture into the case.

7 Bake for around 40 minutes. If the mixture still appears liquidy then leave in the oven for a further 10 minutes. Once cooked, leave to cool in the tin.

8 When ready to serve make the caramel sauce. Put the butter, sugar and cream into a small saucepan. Gently bring to the boil and simmer for 3 minutes.

9 Pour the sauce into a small jug and serve with the cheesecake.