Ingredients
- 650g full-fat soft cheese, at room temperature
- 300g caster sugar
- 5 eggs
- 150g soured cream
- 230g double cream
- 35g cornflour
- 1⁄2 tsp Flaky sea salt
Directions
- Heat the oven to 220C/fan 200C/gas 7, without the fan running.
- Tip the soft cheese into the bowl of a stand mixer and beat until soft and pliable, or do this in a large bowl with a wooden spoon.
- 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 together the cornflour and sea salt flakes, then stir this through the cream mixture. Tip this into the soft cheese mixture and beat well to combine.
- Line a deep 20cm baking tin with a sheet of baking paper that’s large enough to line the base and come right up over the edges.
- Lay another large sheet of baking paper across the first, so it forms a cross and the tin is completely covered with paper.
- You want the paper coming over the top of the tin, as this will help you lift out the baked cheesecake at the end.
- 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 put in the middle of the oven.
- Bake for 45-50 minutes or until the cheesecake is dark on top and puffed up. It might crack around the edge but this is fine.
- Remove from the oven and serve warm, or cool completely before chilling in the fridge overnight (this will lend a perfectly creamy texture).