Prepare the spring form tin. Grease the tin and completely surround the outside of the tin with tin foil to make it completely water tight.

Bake the base at 180 degrees Celsius for 10 minutes and allow to cool slightly. Place the spring form tin into a larger baking dish.

Reduce oven temperature to 170 degrees Celsius.

Beat the cream cheese and sugar for about five minutes with an electric beater.

Pour water into the baking dish, ensuring that you don’t wet the cheese cake mixture. Fill to about half way up the sides of the spring form tin. This creates a water bath and it helps ensure a creamy cheese cake.

Turn off the oven and leave the cheese cake for another 60 minutes and then remove it from the oven. Remove it from the water bath. Allow to cool.

Refrigerate for at least four hours or overnight before serving. Delicious!!!