If you place the cheesecake in the oven just before you turn it on, not preset, you’ll find it less lightly to have a cracked top, this wont affect the delicious taste just the appearence

Serves 10/30mins. prep. time plus 70 mins baking/easy
line a 23cm spring form tin with non stick baking paper
biscuit base
250g shortbread biscuits, crushed finely
50g butter melted
450g dark chocolate, broken into pieces
500g mascarpone
200g golden caster sugar
1 teasp. vanilla extract
6 eggs
2 generous tablesp. crème fraiche

Mix the biscuits and butter together and spread over the base of the tin.
melt the chocolate in a large bowl on a low setting in the microwave, when it’s fully melted stir well & set aside.
mix all other ingredients in the processor, fold the mixture gently into the melted chocolate, pour the lot into the prepared tin.
set oven 150c & bake for 70 mins until set but a slight wobble in the centre. Turn the oven off, open the oven slightly and allow the cheesecake to cool in the oven

This recipe is from our cookbook ‘Georgina O’Sullivan cooking at The Ballymore Inn’