I do believe that this is now my favourite cheesecake recipe. It turns out having the best qualities of both unbaked and baked cheesecakes. Though do remember to let it fully chill! Allowed to do so the texture is improved immeasurably and the lemon within intensifies and become syrupy.
Some modifications made here out of necessity.
- No sour cream, the task of translating the entire refrigerated aisle of the Greek supermarket proving too much for me. The volume being made up with normal double cream.
- Only 500ml of cream cheese.
- No cornflour.
These changes worked just fine, and I could happily repeat the omissions, but I’d be only too willing to attempt the recipe as written. Perhaps lightening the mixture slightly?
Wonderful with yogurt, cream, biscuits, wine, and any assortment of additional combinations, I’m sure.
No base, but could be added if desired.
Removing the cooled cake from its cooking vessel is less necessary than you might think, so I’m indifferent to the call for a spring form tin.
Quoted below for fear of losing the recipe should The Guardian misplace it.
full-fat cream cheese 650g
caster sugar 220g
lemon 1
vanilla extract ½ tsp
eggs 4, plus an extra yolk
double cream 250ml
soured cream 150ml
cornflour 30g
sea salt a generous pinch
Set the oven at 200C fan/gas mark 7. Line the inside of a high-sided 20cm springform cake tin entirely with baking parchment, making sure you bring it up the sides. It will pucker around the edges, but no matter. Place a pizza stone or baking sheet in the oven to heat up.
Put the cream cheese and caster sugar in the bowl of a food mixer and beat for a few seconds until mixed. Grate the lemon zest into the cheese, then add the vanilla extract.
Break the eggs into a small bowl, add the extra yolk and beat lightly with a fork to combine the yolks and whites. Introduce the eggs to the cream cheese, beating at slow speed, then pour in the double and soured creams. Push the mixture down the sides of the bowl with a rubber spatula and briefly continue mixing. At this point it may look too liquid but worry not.
Stir in the cornflour and salt, making sure it is thoroughly combined, then pour the mixture into the lined cake tin. Slide carefully into the oven, place on top of the hot stone or baking sheet and bake for 45 minutes, until the cake has risen a little and its surface is dark brown. The centre may quiver when shaken. A thoroughly good thing. Now turn off the heat and leave the cake to settle for a further 10 minutes. Remove the cake from the oven and leave to cool, then place, still in its tin, in the fridge.
When completely cold, remove the cheesecake from its tin and serve in thick slices, perhaps with a small dish of extra soured cream.