Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 220C/fan 200C/gas 7, without the fan running. Tip the soft cheese into the bowl of a stand mixer and beat until soft and pliable, or do this in a large bowl with a wooden spoon. Add the sugar and beat until fully mixed. Add the eggs, one at a time, beating well between each addition. In a separate bowl, stir together the soured cream and double cream. In another small bowl, mix together the cornflour and sea salt flakes, then stir this through the cream mixture. Tip this into the soft cheese mixture and beat well to combine.
Line a deep 20cm baking tin with a sheet of baking paper that’s large enough to line the base and come right up over the edges. Lay another large sheet of baking paper across the first, so it forms a cross and the tin is completely covered with paper. You want the paper coming over the top of the tin, as this will help you lift out the baked cheesecake at the end. It’s important that there are no holes in the paper lining, as this would cause the mix to leak and make a mess in the bottom of the oven.
Make sure the paper is securely in place, then pour the cheesecake mixture into the tin. Put the tin on a baking tray and put in the middle of the oven. Bake for 45-50 minutes or until the cheesecake is dark on top and puffed up. It might crack around the edge but this is fine. It should be wobbly in the middle.
Remove from the oven and serve warm, or cool completely before chilling in the fridge overnight (this will lend a perfectly creamy texture). The next day, cut and serve.