A no-base cheesecake, this is cooked at a high temperature, so it develops a gorgeous, very dark crust that is delicious against the lovely creamy interior. It’s best served with poached or roasted seasonal fruit and whipped cream with a dollop of lemon curd marbled through.
500 grams cream cheese, at room temperature
150 grams caster sugar
finely grated zest 1 lemon
3 large eggs, size 7
1 teaspoon vanilla extract
¼ teaspoon sea salt
3 tablespoons plain flour
Equipment: Grease a 22cm springform cake tin and line fully with baking paper, pleating it to fit around the sides. Make sure the paper comes at least 2cm above the rim of the tin.
Preheat the oven to 200°C.
Beat the cream cheese, sugar and zest together until completely smooth and the sugar has dissolved. Test by rubbing a little between your fingertips. Beat in the eggs, one at a time, scraping down the bowl so everything is combined. Add the cream, vanilla and salt and beat on low to combine. Sieve over the flour and beat again for about 20 seconds until smooth.
Pour the batter into the prepared tin and bake on the middle shelf of the oven for 30-40 minutes until it’s dark brown on top and puffed up but still has a wobble in the centre. Leave to cool completely in the tin. The cheesecake with fall quite dramatically as it cools.
Gently peel off the baking paper then slice into wedges to serve.
Cook’s note: The cheesecake can be made 1 day ahead of serving. Cover and chill to store overnight then remove from the fridge a couple of hours before serving to bring back to room temperature.