This stunning cheesecake has a velvety texture and can be served straight up or with sour cream and a berry compote. It bakes evenly in the Cast Iron Shallow Casserole, and couldn’t be easier, with no water bath required.
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
- 1 x 250g tub full fat cream cheese
- 1 x 250g tub ricotta cheese
- 1 x 300ml tub sour cream
- 100g caster sugar
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 15 g cornflour
Optional per serving suggestion
- 1 tbsp sour cream
- 1 tbsp berry compote
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Method
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1Preheat oven 180°C fan/ 200°C/Gas Mark 6
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2Line the Cast Iron Shallow Casserole with a 22cm circle of baking parchment (don’t worry if it’s crinkly, it adds to the rustic style!)
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3Whisk the cream cheese, ricotta, sour cream, caster sugar, eggs, vanilla extract, and cornflour together in a large bowl to make a smooth batter.
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4Pour the batter into the prepared casserole and bake in the oven for 45 minutes, or until the top is a deep dark brown.
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5Leave to cool in the casserole and then refrigerate for at least 2 hours.
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6Serve either directly in the casserole or lifted out and placed on a plate. It can be served with a spoonful of sour cream and a spoonful of berry compote, if desired.