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
- 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
- Cream together cream cheese and sugar until completely combined.
- One by one, add the eggs, mixing well between each addition.
- Next, add the vanilla and salt and mix again.
- Slowly add in the cream, mixing all the while.
- Sift in the flour and use a rubber spatula to fold in carefully.
- Place in the oven for 1hr.
- Allow to cool to room temperature for 2-3 hours before covering well, then placing in the fridge overnight.
Raspberry coulis
- Add all the ingredients to a blender and blitz.
- Pour through a sieve to remove all the seeds.
- 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.
Thank you for this recipe!
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You’re very welcome! Happy baking!
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