This is a San Sebastian-style baked cheesecake with a no-crumb base. It’s one of the easiest desserts you will ever make.
360g cream cheese
160g golden caster sugar
1/4 orange, zested
225ml double cream
20g plain flour
grilled fruit, such as rhubarb or peaches
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.
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.
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.