Method

Line the base of the cake tin with baking parchment. Pop the biscuits in a plastic bag and crush them with a rolling pin, or whiz them in a food processor. Mix melted butter and crushed biscuits, and press into base of tin. Place in the fridge for 20-30 minutes to cool and set. Preheat the oven to 160 degrees Celsius.

Mix together the cream cheese, sugar and vanilla essence, on a medium speed, until smooth. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the chopped pecan nuts by hand, and then pour the cheesecake mix on the chilled biscuit base.

Wrap the cake tin in foil and place in a roasting tin. Fill with water to about 5mm from the top of the cake tin, creating a water bath for the cheesecake to bake in, to prevent cracking on top while cooking. Bake for 35-45 minutes or until the cheesecake is a light golden colour, especially around the edges, firm to the touch and with only a slight wobble around the middle.

Allow to cool at room temperature while still in the tine, and then place in the fridge to set for a few hours. When the cheesecake is fully chilled, make the butterscotch glaze. Put the butter, sugar and milk in a small saucepan and bring it to the boil.

Remove from the heat, stir in the icing sugar and vanilla essence, then whisk until the glaze is smooth. Pour the glaze on top of the cheesecake and decorate the top with the pecan halves.

Place in the fridge to set for a few hours, or overnight if possible. Remove from the cake tin before serving.

Adapted from Cake Days, by Tarek Malouf & The Humminbird Bakery (HarperCollins).
Photograph: Kate Whitaker