Luscious DESSERTS

THE CHEESECAKE

( you the most)

MAKES ONE 20CM CHEESECAKE FOR 10–12

TAKES Start the day before so the baked cheesecake can chill overnight to set.

KEEPS For up to 1 week refrigerated. Then frozen, if desired; it thaws nicely.

My everything. The first cake I truly loved and the one to which I remain hopelessly devoted. This cheesecake is baked in a water bath, which creates the dense, ultra-creamy, silky and crack-less custard-like texture. It is tangy, sometimes too much for those whose palates are sweet-seeking missiles. The first time you make this, I recommend you add the lemon juice to taste – just enough to get a ‘that’s perfect for me’ feeling. Cheesecake caveat: if this is your first time baking a cake in a water bath, I would recommend testing the watertight qualities of your tins and trays first, especially the large roasting tray. And in smaller home ovens, the shelf can tilt precariously when you pull it out, so proceed carefully. Beyond the baking logistics of this recipe, there lies a world of endless cheesecake possibilities at your oven door.

• cooking oil spray

CRUMB BASE

• 60 g wholemeal (wholewheat) flour
• 40 g soft brown sugar
• 2 g (¼ teaspoon) fine sea salt
• 1 g (½ teaspoon) freshly ground cinnamon
• 50 g unsalted butter

CHEESECAKE MIX

• 140 g caster sugar
• 2 g (¼ teaspoon) fine sea salt

• 500 g full-fat cream cheese, softened

• 100 g egg (about 2 eggs), lightly beaten

• 300 ml full-fat sour cream

• 5 g (½ teaspoon) vanilla paste

• 40 ml lemon juice

TOPPING

• 250 ml full-fat sour cream

• 10 g caster (superfine) sugar

• 3 g (¼ teaspoon) vanilla paste

1. Preheat the oven to 150°C. Lightly spray a baking tray with cooking oil spray