This creamy, burnt cheesecake recipe from Ed Smith’s Crave is melt in the mouth and cloud-like!
600g cream cheese
120g golden caster sugar
300ml double cream
2½ tbsp runny honey
40g plain flour
Pre-heat oven to 220°C
Grease 8” round cake tin – springform or loose-bottomed if possible.
Line with double baking paper cut slightly larger than the tin and press right in so it is nicely lined with additional paper to allow for the cheesecake to rise up.
Beat cream cheese and sugar together with a paddle attachment for a couple of minutes until creamy and smooth.
Add eggs one at a time, mixing between.
Add in double cream, salt and honey and beat for 1 minute.
Sift flour into the mix and beat for another minute to mix well.
Pour straight into the lined tin and put into oven on a baking tray.
Remove after 40-45 minutes – it shouldn’t be quite set but the top should be browned.
Leave for a few hours to cool down – it will sink back down in the tin.
Remove carefully from the tin and serve.