Recipe: Baked Somerset Cheescake

Our Baked Somerset Cheesecake by Mark Hix is our take on the popular baked cheesecake you see in pastry shop windows in the Basque region and in our deli counter in Somerset. You can use any soft rindless cheese, cream cheese or even a delicious goats cheese. Add a seasonal spin by adding preserved or fresh fruit on top. 

Recipe courtesy of Mark Hix

Method

• STEP 1

  Preheat the oven to 200C/180C fan/gas mark 6.

• STEP 2

  Butter a deep 20cm, loose-bottom or springform cake tin. Cut a circle of baking parchment large enough to line the tin with excess above the rim. Push the parchment into the tin, pressing into the corners and making sure plenty of paper is sticking out above the rim. Press the creases up the sides, but don’t worry about lining the tin too neatly – the grooves in the parchment give this cheesecake its characteristic look

• STEP 3

  Tip the soft cheese and sugar into a large bowl or a mixing machine. Beat together using an electric electric whisk (or stand mixer) for a minute or 2, until the grains of sugar have dissolved – check this by rubbing a little of the mixture between your fingertips. If it feels grainy, keep mixing for another minute or so

• STEP 4

  Whisk the flour, soured cream, eggs, vanilla and ¼ tsp salt to the bowl and mix again until you have a smooth consistency.

• STEP 5

  Pour into your lined cake tin, scraping out every last bit of cheesecake mixture. Give the tin a sharp bang on the worktop to remove any air bubbles, then bake for 30 mins.

• STEP 6

  Once cooked, the cheesecake should be deeply caramelised on the outside and puffed up like a soufflé. It will still have a wobble when you shake the tin. Leave it to cool completely in the tin – it will sink as it cools. Chill for at least 1 hr before serving. Will keep in the fridge for up to two days.