Make the shortcrust pastry

• Rub the butter into the flour & salt using your fingertips until it resembles fine breadcrumbs.
  230 g Plain flour, 115 g Butter, ⅛ teaspoon Salt
• Add 3 tablespoons of cold water to the bowl.
  4-5 tablespoons Water
• Use a blunt knife to mix the water in, adding more, in ½ tablespoon increments, if necessary until the dough begins to clump together.
• Push the dough together using your hand then knead briefly, flatten it into a disc, wrap and chill for 30 minutes.
• Meanwhile preheat the oven to 180℃/ 350℉.
• If the cheese curd is wet let it drain through a sieve before putting it into a mixing bowl and beating with a wooden spoon until smooth. If it remains lumpy push it through a sieve.
  175 g Curd cheese
• Finely grate the zest of a lemon and stir it into the cheese curd along with the currants and almond extract.
  100 g Currants, Zest of a lemon, ¼ teaspoon Almond extract
• Put the butter, sugar and eggs into a small saucepan. Heat gently, stirring constantly, until the butter has melted and the sugar has dissolved. If the mixture begins to scramble take the pan off the heat and plunge the base into a bowl of cold water to stop the cooking process, then beat the ingredients vigorously before returning the pan to the heat if necessary.
  50 g Butter, 2 Eggs, 85 g Caster sugar
• Pour the contents of the pan into the cheese mixture and stir until thoroughly combined.
• Roll out the pastry until thin, cut 18 circles to fit your baking tins and gently press the circles into the cavities of the baking tin. Prick each one with a fork. (You will need to re-roll the offcuts to get 18 circles.
• Divide the cheesecake batter between the pastry cases, filling each one almost to the top and dust each one with nutmeg. Bake for approximately 20 minutes until golden and set.