A rustic, creamy cheesecake with a caramelised top – simple and indulgent.

Ingredients

500g Philadelphia cream cheese (room temperature)

150g caster sugar

3 eggs (large)

1 tsp vanilla extract

1 tbsp corn flour

250ml whipping cream

Fresh berries (to serve)

Instructions

1. Preheat Oven: Preheat to 220°C fan / 240°C

conventional / 475°F / Gas Mark 9.

Prepare Tin: Line a 20cm springform tin with baking paper, allowing the edges to overhang.

Mix Cream Cheese & Sugar: In a large bowl, beat cream cheese and sugar until smooth and fluffy (about 2 minutes).

Add Eggs & Vanilla: Add eggs one at a time, mixing well after each. Stir in the vanilla extract.

Add Corn Flour: Sift in corn flour and mix until just combined.

Pour in Whipping Cream: Slowly pour in whipping cream, mixing on low speed until fully blended and creamy.

Bake: Pour mixture into the tin. Bake for 30-35 minutes, or until the top is deep golden brown and the centre has a slight wobble.

Cool & Chill: Let it cool in the tin. It will deflate — that’s normal. Chill in the fridge for at least 4 hours, or overnight for best results.

To Serve

Serve slices with a generous handful of fresh berries.

Optional: dust with icing sugar or drizzle with honey.