Ingredients
360g cream cheese
160g golden caster sugar
1/4 orange, zested
4 eggs
225ml double cream
20g plain flour
To serve
crème fraîche
grilled fruit, such as rhubarb or peaches
Method
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Heat oven to 200C/180C fan/gas 6. Whisk the cream cheese, sugar and zest until light and glossy. Whisk in the eggs one at a time. Gently whisk in the cream, then slowly sift in the flour and mix thoroughly.
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Line a cast-iron frying pan about 23-25cm in diameter (or a heavy-duty cake tin) with a large sheet of baking parchment so it sticks up above the edges. Pour in the mixture and bake for 30 mins, then rotate and cook for a further 15 mins. The aim here is for the cheesecake to rise like a soufflé and caramelise and to almost (but not completely) burn on the top.
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Once the cheesecake is out of the oven, leave to cool for an hour (it will sink a bit). Slice and serve with grilled fruit, such as rhubarb or peaches, and a dollop of crème fraîche on the side.
