Everything here needs to be at room temperature before you start. This will give you a beautifully smooth cheesecake, so make sure you take your cream cheese and cream out of the fridge half an hour before you start. There is no crust or biscuit base to this, there is also no water bath, it is incredibly easy and the result is a striking dessert that it is oh-so delicious.
The good news is that you can make this ahead of time. Ideally, make it the day before, although it’ll be ok for a good few days in the fridge. And even better, as long as securely wrapped, it freezes so well.
The dramatic burnt top of the cheesecake gives this its signature look, but there should be no real burnt taste. Just yummy, creamy cheesecake.
- 800g full fat cream cheese
- 200g caster sugar
- 360ml double cream
- 5 large/6 medium free range eggs
- Large pinch of salt
- 1 tsp vanilla extract
- 40g (gluten-free if required) plain flour
Step 1: Pre-heat the oven to 200c (fan) and line a 9 inch spring release cake tin with baking paper.
Step 2: Using an electric mixer beat the cream cheese, sugar, salt and vanilla together until smooth. Add each egg, beating after each addition followed by the cream. Finally add the flour. The mixture should be completely smooth with no lumps.
Step 3: Pour carefully into the lined cake tin and bake for 45 minutes then push the temperate up to 220c for a final
15 minutes to achieve your burnt top.
Step 4: Remove and allow to fully cool
Before refrigerating overnight.
I like to serve slices with a raspberry coulis poured over the top.