SWEET TREATS

Whip up some delicious desserts for autumn nights

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Basque-style cheesecake

SERVES 8

INGREDIENTS

1 tsp unsalted butter, softened, for greasing the tin

1 lemon, for zesting

550g cream cheese

175g caster sugar

4 eggs

250ml double cream

4 tsp shop-bought vanilla bean paste

20g cornflour

METHOD

Preheat the oven to 220°C/200°C fan/gas mark 7. Use your fingertips to rub the soft butter around the inside of a springform cake tin with a diameter of 20cm, so the greaseproof paper will stick to it. Now line the inside of the tin with a large sheet of greaseproof paper, making sure it fits neatly into all the edges and the base of the tin. Place the lined tin on a baking tray and put aside.

Zest the lemon and keep the zest to one side. In a large bowl, whisk together the cream cheese and caster sugar until smooth. Add the eggs and whisk again to an even consistency. Next, pour in the double cream, add the vanilla and lemon zest and sift in the cornflour. Whisk again, ensuring there are no lumps in the mixture. Pour this mixture into the prepared tin.

Bake for 25-30 minutes on the middle shelf of the oven until the top has a distinctive dark sheen. Halfway through cooking - and depending on your oven - you might need to turn the cheesecake 180 degrees so that it is evenly browned. The sides of the cheesecake should be slightly firm and the centre should have a gentle wobble.