This cheesecake is absolutely delicious and a perfect treat for your mother on Mother’s Day,
whether you prepare it yourself or rope the children in to help! A simple cheesecake that
delivers on flavour, is easy to make and looks beautiful. The best thing is that once you master
this recipe, you can recreate it time and time again and it will slowly but surely become your
new family favourite, go-to recipe.
For the Cheesecake
Ingredients:
• 700g Cream Cheese
• 350g Crème fraîche
• 300g Caster Sugar
• 5 Eggs
• 2 Tbsp Cornflour
• 1/2 Tsp Salt
Method:
Pre-heat the oven to 210°C. Grease and line a deep 20cm cake tin with a scrunched up sheet of baking paper so that it comes at least 2cm above the top rim of the cake tin. Put the cream cheese into a large mixing bowl or food processor and beat on low until soft and smooth. Beat in the crème fraîche and add the sugar and salt, continuing to beat until all the sugar has completely dissolved.
Next, beat in your eggs, one by one scraping down the side of the bowl and mix until well combined. Finally, add the cornflower and beat until smooth ensuring there are no lumps and pour the cheesecake mixture into the cake tin. Carefully transfer this to the oven and bake for 30 to 40 minutes (maybe a little bit longer depending on your oven). At this point, you are looking for a deep brown colour on top, but more importantly, the middle needs to be wobbling and still liquid. Remove the cheesecake from the oven at this point.
The internal temperature should be around 60°C, and so the residual heat within your cake will continue to cook it during the cooling/resting time. Once your cheesecake is cooled, carefully remove it from the tin with the paper still attached. I think this cake is delicious served on the same day, but it’s just as good 2 to 3 days later. Presenting the burnished cheesecake in the parchment paper gives a rustic feel and it is delicious served with new season rhubarb.
For the Rhubarb
Ingredients:
• A Bunch of New Season Rhubarb, Cleaned, Topped & Tailed (Half a Stick Per Person)
• A Sprinkling of Caster Sugar
Method:
Cut your rhubarb into 10cm sticks or your desired shape/size and sprinkle them with caster sugar. Wrap the rhubarb sticks in clingfilm and pop them into an oven at 120°C for 8-12 minutes until soft and tender Unwrap and use straightaway, or once cooled if you prefer. Rhubarb cooked like this will keep in an airtight container for up to 5 days.
