Burnt Vanilla Cheesecake

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
6-8 6-8
Burnt Vanilla Cheesecake
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
FOR THIS RECIPE WE LOVE TO USE
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 
  • Method

  • 1
    Preheat oven 180°C fan/ 200°C/Gas Mark 6 
  • 2
    Line 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!) 
  • 3
    Whisk the cream cheese, ricotta, sour cream, caster sugar, eggs, vanilla extract, and cornflour together in a large bowl to make a smooth batter. 
  • 4
    Pour the batter into the prepared casserole and bake in the oven for 45 minutes, or until the top is a deep dark brown. 
  • 5
    Leave to cool in the casserole and then refrigerate for at least 2 hours. 
  • 6
    Serve 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.