Cheesecake, which in reality is more a tart than a cake, comes in many forms, from the creamy, set fruit-topped numbers in the freezer section of the supermarket to the magnificently charred Basque variety that the Observer’s Jay Rayner complained was “bloody everywhere” last year. This is a simpler baked version, based on a classic American recipe and perfect for pairing with seasonal fruit.
Prep 25 min
Cook 1 hr 50 min
Makes 1 cake, about 20cm
