Loaded with plump autumn berries, this baked cheesecake is silky and smooth.

Ingredients

For the cheesecake:

  • 600g cream cheese - softened
  • 175g caster sugar
  • 3 whole eggs - whisked
  • 300g creme fraiche
  • 1/4 tsp fine sea salt
  • Zest of 1 lemon
  • 150ml double cream
  • 25g cornflour - sifted

For the autumn berries:

  • 1 punnet blackberries
  • 1 punnet blueberries
  • 1 tbsp brown sugar
  • 1/4 tsp ground cinnamon
  • Splash fresh orange juice

Method

For the cheesecake:

  1. Preheat the oven to 220oC and line 8 round dishes with lightly oiled parchment paper (or one 8in x 1 1/2 in round cake tin, if doing a large set the oven at 210oC)
  2. In an electric mixing bowl, add the cream cheese and sugar, mix with the paddle at medium speed until there are no lumps, making sure to clean the sides and the bottom of the bowl constantly.
  3. Once smooth slow down the speed and add the eggs one by one and mix briefly trying not to overwork the mixture. Next gently add the crème fraîche and lemon zest.
  4. In a separate bowl whisk together the cornflour and the double cream. Remove the bowl from the mixer and add the cream and cornflour mix to the cheesecake mix.
  5. Pour the mixture into the individual dishes and bake for 12 mins (if using the large tin bake it for 30-40 mins) until the surface takes on a wonderful and intense brown colour but the centre still has as slight wobble. Allow to sit for as long as you want.
  6. This cheesecake can be eaten warm or it can also be left for a couple of hours at room temperature. Serve with whipped cream and the autumn berry recipe below.

For the autumn berries:

  1. Wash your berries and place in a heavy based pot. Sprinkle the sugar and cinnamon over the top and add the orange juice.
  2. Bring the whole pot to a simmer and then turn down the heat to low. Simmer for about 10 minutes until the berries slightly soften.
  3. Remove from the heat and transfer to a bowl or container until needed.