This is so low fuss it’s unbelievable, perfect for anyone who is short on time and needs to make something quick (preferably for the next day). It is a caramelised cheesecake, baked high and fast, that can be eaten warm or served the next day straight from the fridge. I think it gets better and better day by day, to be honest. You’ll love me for this.
Makes 1 x 20cm cheesecake
full-fat cream cheese 650g, at room temperature
caster sugar 300g
eggs 5
soured cream 150g
double cream 230g
cornflour 35g
sea salt flakes ½ tsp
