Ingredients
- Butter for the tin
- 800g soft cheese (at room temperature)
- 225g caster sugar
- 2 tbsp plain flour
- 200g soured cream
- 4 medium eggs
- Zest of one lemon
For the Blueberry compote
- 200g Blueberries
- Juice of one Lemon
- 2 Tbsp of icing powder
Method
- Heat the oven to 220C fan. Butter a deep 20cm springform cake tin and line it with parchment paper, making sure it extends above the edges. This helps remove the cheesecake easily and gives it its classic rustic look.
- Tip the soft cheese and sugar into a large bowl or stand mixer and beat for 1–2 minutes until smooth. Add the flour, soured cream, eggs, lemon zest and a pinch of salt, then mix again until fully combined and silky.
- Pour into the lined tin, using a spatula to scrape in all the mixture. Tap the tin on the worktop to remove air bubbles, then bake for 30 minutes.
- The cheesecake should be deeply caramelised on top and puffed up, with a slight wobble in the centre. Leave to cool completely in the tin where it will sink slightly, then chill for at least 1 hour before serving.
- Place the blueberries in a pot with lemon juice and icing sugar, cook over a medium heat for 20 minutes.
- Serve the chilled cheesecake with blueberry compote and a dollop of softly whipped cream.
