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  • Olive Magazine

    Sweet sensations

    Oct 28, 2021 7 minutes
    Recipes RAVNEET GILL Photographs ELLIS PARRINDER

    Basque cheesecake

    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’s a caramelised cheesecake, baked high and fast, that can be eaten warm or served cold straight from the fridge. I think it gets better and better day by day, to be honest – you’ll love me for this.

    1 HOUR 15 MINUTES | SERVES 6-8 | EASY |GF

    full-fat soft cheese 650g, at room temperature
    caster sugar 300g
    eggs 5
    soured cream 150g
    double cream 230g
    cornflour 35g
    sea salt flakes ½ tsp

    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

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