Directions

1. Preheat the oven to 160c not fan-assisted. Grease a 20cm springform cake tin (it must be watertight!) and line the bottom.

2. Pulse the cheese crackers and bacon rasher corn snacks in a food processor until you have fine crumbs, then tip them out into a mixing bowl. Melt the butter in a large frying pan (you’ll use it in a minute, so it’ll help to have it greased up). Pour the melted butter into the cracker crumbs, then mix until well combined. Tip it out into the springform pan, then press down to create a firm, even base. Chill while you fry the bacon.
3. Heat the frying pan over a medium heat, then add the bacon lardons and fry for four minutes or so. When golden and crispy, tip them out onto a plate lined with kitchen paper. Spread half of the bacon lardons over the cracker base, retaining the other half for the cheesecake topping. Chill the cheesecake tin again while you make the filling.
4. Gently warm the frying pan again, then add the cream cheese and creme fraiche. Stir until smooth and combined. Pour the mixture into a large mixing bowl. Add the mustard, Gruyere, chives and mix thoroughly. Add the eggs one at a time, beating well after each addition. Season with salt and pepper.
5. Remove the cheesecake tin from the fridge and place it in a snug-fitting high-sided baking dish or roasting tin. Boil a kettle full of water. Pour the cream cheese mixture over the base and place the dishes into the centre of the preheated oven. Before you close the oven door, pour boiling water into a large dish until it comes halfway up the side of the springform tin. Close the door and bake for one hour - it should be very gently wobbly in the middle. Turn off the oven and leave the door open a touch (a tea towel wedged in works well) for 1 hour - before placing the cheesecake tin in the fridge to chill for a minimum of six hours - preferably overnight.
6. Preheat the oven to 190c. Place the halved shallots on a baking tray, coat them with a little vegetable oil, then roast them cut side down for 40 minutes.
7. To serve, run a knife around the cheesecake, before opening the springform clasp and placing the cheesecake onto your serving plate. Squeeze the shallots out of their peel and place neatly on top of the cheesecake. Sprinkle the remaining bacon lardons over, then garnish with rocket leaves. Serve generous slices with caramelised onion chutney on the side and pickled gherkin.