Basque Cheesecake Raymond Blanc

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C/200°C fan/gas 7 (here, it is best – but not essential – to use the fan-assisted oven).

Step 2

Use your fingertips to rub the soft butter around the inside of a springform cake ring (or mousse ring) with a diameter of 20cm so that the greaseproof paper will stick to it. Now line the inside of the ring with a large sheet of greaseproof paper, making sure it fits neatly into all the edges and the base of the ring. Place the lined ring on a baking tray and keep aside.

Step 3

Zest the lemon and keep the zest to one side. In a large bowl, whisk together the cream cheese and caster sugar until smooth. Add the eggs and whisk again to an even consistency. Next, pour in the double cream, add the vanilla and lemon zest and sift in the cornflour. Whisk again, ensuring there are no lumps in the mixture. Pour this mixture into the prepared tin.

Step 4

Bake for 25–30 minutes on the middle shelf of the oven until the top has that distinctive dark sheen of traditional Basque cheesecake. Halfway through cooking – and depending on your oven – you might need to turn the cheesecake 180 degrees so that it is evenly browned. (Chris’s photograph is a good guide to what the cheesecake top should look like.) The sides of the cheesecake should be slightly firm and the centre should have a gentle wobble.

Step 5

Remove the cheesecake from the oven and set it to one side to cool (it will continue to cook as it cools). Place the cooled cheesecake in the fridge for at least half a day or overnight to firm up.

Step 6

Lightly stew the blackberries with the water and caster sugar in a small saucepan over a medium heat for five minutes.

Step 7

Taste and add a little more sugar to the water if necessary. Leave to cool and leave in the fridge until required.

Step 8

To serve, remove the springform cake or mousse ring and gently peel back the baking paper. Serve slices of the cheesecake with lightly stewed blackberries, if you wish, or a fruit preserve of your choice.