Servings 10 peoplee
- 700 g cream cheese at room temperature
- 350 g creme fraichee at room temperature
- 300 g caster sugar
- 0.5 tsp salt
- 2 tbsp cornflour
- Heat the oven to 230C (210C fan)/450F/gas 8 (NB I use a conventional oven).
- Grease and line a deep, 20cm cake tin with baking paper, so it comes up at least 2cm above the top of the rim, lay in a second sheet of paper at right angles, and weigh down the paper with a bowl, if need be.
- Put the cheese in a large bowl, food processor or food mixer, and beat or whizz on a low speed until soft and spreadable.
- Beat in the creme fraiche until evenly mixed in then add the sugar and salt, if using, and beat until dissolved.
- Finally, beat in the eggs one by one, scraping down the walls of the bowl as you go, until they’re thoroughly mixed in.
- Put the cornflour in a small bowl, whisk to break up any lumps, then beat in a spoonful of the batter until thoroughly mixed in. Pour the cornflour mix into the big bowl of batter and stir to combine.
- Pour the cake mix into the lined tin (if need be, remove the bowl weighing down the paper first), smooth the top, then pick up the tin and drop it a couple of times on a work surface to knock out any air bubbles.
- Bake for 30 minutes, then keep your eye on it – mine took about 45 minutes in all, but it’s ready when the top is deeply brown and, more importantly, the middle is still wobbly and liquid; you’ll think it will never set, but it will as it cools. The internal temperature should be at least 60C.
- Remove from the oven and leave to cool, before using the paper to help lift the cake out of its tin – I think it’s nicest served still slightly warm on the day it’s baked, but if you’d like to cut it into neat slices, you may prefer to refrigerate it for several hours first.