This is so low fuss it’s unbelievable, perfect for anyone who is short on time and needs to make something quick (preferably for the next day). It is a caramelised cheesecake, baked high and fast, that can be eaten warm or served the next day straight from the fridge. I think it gets better and better day by day, to be honest. You’ll love me for this.
Makes 1 x 20cm cheesecake
full-fat cream cheese 650g, at room temperature
caster sugar 300g
eggs 5
soured cream 150g
double cream 230g
cornflour 35g
sea salt flakes ½ tsp
Preheat the oven to 220C/gas mark 7, without the fan running.
In the bowl of a stand mixer, or in a large bowl with a wooden spoon, beat the cream cheese until soft and pliable. Add the sugar and beat until fully mixed. Add the eggs, one at a time, beating well between each addition.
In a separate bowl, stir together the soured cream and double cream. In another (small) bowl, mix the cornflour and salt together, then stir this through the creams, before adding to the cream cheese mixture. Beat well.
Line a 20cm cake tin with a piece of baking paper, large enough to line the base and come right up over the edges. Use a bowl to hold it in place while you cut another large piece of baking paper. Lay the second sheet the opposite way on top, forming a cross with the first piece so the tin is completely covered with paper. You want the paper coming over the top of the tin, as this will help you to lift the baked cheesecake out. It’s important that there are no holes in the paper lining, as this would cause the mix to leak and make a mess in the bottom of the oven.
Make sure the paper is securely in place, then pour the cheesecake mixture into the tin. Put the tin on a baking tray and place in the middle of the oven.
Bake for 45-50 minutes until dark on top and puffy. It might crack a little around the edges, which is fine. It should be jiggly in the middle, though.
Remove from the oven and serve warm, or allow to cool completely before placing in the fridge overnight (this will lend a perfectly creamy texture). The next day, cut and serve.
From Sugar, I Love You by Ravneet Gill (Pavilion Books, £20)
