I still remember the first time I came across this cheesecake. It was on holiday, whiling away the sunny days on the South coast of Turkey. I was pretty anti baked cheesecakes ’til I had my first bite. I immediately fell in love with it and knew I’d be trying to recreate it at home in the future.

I think I’ve already made it about four times, each time iterating on the recipe to reach this final version that I’m sharing today.

It’s quite a rustic, basic-looking cake, but don’t let that deceive you. It’s beyond delicious.

A slightly burnt exterior, with bittersweet crispy speckles, perfectly contrasting the perfectly smooth, light, creamy cheesecake filling.

^ I mean, just look at this, you knoooow it’s good!

I like to serve it up with a tart, raspberry coulis, adding further contrast to the flavour profiles. It also helps cut through the richness.

But to be honest, you can serve it any way you like: with a chocolate sauce, fruity condiments of your choice or just straight up, plain.

❤

So, so good!

It’s easy to make, delicious to eat and beautiful to look at! Are you sold yet?

Enjoy,

-Kay

Ingredients

Cheesecake

• 850g full-fat cream cheese
• 300g granulated sugar
• 6 medium eggs
• 500ml double cream
• 2 tsp vanilla extract
• 0.5tsp salt
• 40g plain flour

Raspberry coulis

• 250g raspberries
• Zest and juice of 1/4 lemon
• 15-20g sugar (depending on how tart you want it)

Instructions

Cheesecake

1. Preheat oven to gas mark 6 (200 degrees C / 400 degrees F), grease and line a deep 8-inch baking tin with a large, square piece of parchment paper
2. Cream together cream cheese and sugar until completely combined.
3. One by one, add the eggs, mixing well between each addition.
4. Next, add the vanilla and salt and mix again.
5. Slowly add in the cream, mixing all the while.
6. Sift in the flour and use a rubber spatula to fold in carefully.
7. Place in the oven for 1hr.
8. Allow to cool to room temperature for 2-3 hours before covering well, then placing in the fridge overnight.

Raspberry coulis

1. Add all the ingredients to a blender and blitz.
2. Pour through a sieve to remove all the seeds.
3. Store in an airtight container in the fright until you’re ready to serve.

Notes

• When you line your baking tin, messy is preferable – you want it to have creases and overlapping folds to create the unique exterior.
• After you’ve incorporated the cream, don’t over work the batter, you don’t want it to split the mixture.
• It’s fine if there are a few small lumps in your cake batter after incorporating the flour.
• The cheesecake will rise quite a lot in the oven before slowly falling in the middle as it cools.
• Store it in the fridge, wrapped/covered properly – it should keep for a couple of days.
• The raspberry coulis may need a little more/less sugar depending on how sweet your fruit is – taste and adjust as you go. Remember you can always add sugar or lemon depending on your preferences.