THE CHEESECAKE (that you will love the most)

Serves 8-10 Prep + cooking time 2 hours, plus chilling

This cheesecake is baked in a water bath, which creates the dense, ultracreamy, silky and crack-less custard-like texture. It is tangy, sometimes too much for those whose palates are sweet-seeking missiles. The first time you make this, I recommend you add the lemon juice to taste – just enough to get a ‘that’s perfect for me’ feeling. Cheesecake caveat: if this is your first time baking a cake in a water bath, I would recommend testing the watertight qualities of your tins and trays first, especially the large roasting tray. And in smaller