This is a recipe for a basic, strong flavoured cheesecake that I've adapted from two recipes in the Edmonds Cookbook. (the must-have cookbook for all New Zealanders!) My husband, the 'cheesecake connoisseur' , loves this cheesecake and requests it frequently! He likes me to make the cheesecake with double the cheese, in which case you double all the cheese ingredients except for the gelatine which you should triple ... yum! Note: This recipe requires a spring-form cake tin.