Cheesecakes

(All Recipes have Gluten-Free Options)

Honey & Ricotta Cake

This is one of those cakes which you can eat for breakfast, lunch, afternoon tea or dinner!… It’s a very moist cheesecake, made with creamy ricotta, honey and a sprinkling of thyme leaves. The honey syrup will seem very runny but believe me it works. It’s a Greek recipe from Yasmin Khan’s cookbook ‘Ripe Figs’, you can serve it warm, as a soft pudding or cold when it is set and firm – it’s great with an espresso on the side!

650g ricotta cheese

150ml runny honey

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon finely grated lemon zest

1 tablespoon lemon juice

3 large eggs, lightly beaten

1 tablespoon cornflour

Salt

For the topping:

6 tablespoons runny honey

2 tablespoons thyme leaves

1⁄8  teaspoon ground cinnamon

*You will need a 20cm springform baking tin, greased with butter and sides lined with baking parchment.

  1. Place the ricotta in a large bowl and add the honey, vanilla, cinnamon, lemon zest and juice and a pinch of salt. Whisk the mixture until it is smooth and free of any lumps.
  2. Add the eggs to the cheese mixture along with the cornflour and whisk again.
  3. Spoon the batter into the prepared tin and bake for 50-60 minutes, 180’c fan, until the top of the cake is golden brown.
  4. Meanwhile, heat the honey for the topping in a small saucepan with the thyme and cinnamon until it comes to the boil. Switch off the heat and leave the mixture to infuse.
  5. When the cake is cooked, remove from the oven and cool in the tin for 5 minutes, then gently transfer to a serving plate. Reheat the infused honey until it is loose and pourable, then spoon it over the cake.
  6. You can now either leave it to cool for 10 minutes before serving it as a warm pudding, or leave it until is completely set and serve it cold.

Basque Burnt Cheesecake (with or without Liquorice Sauce!)

When I was working in St Johns Wood, London, over 20 years ago, I used to visit, almost daily, the local patisserie (now sadly gone), and order a slice of their baked cheesecake. It was the here that I discovered the incredible creamy nature of a proper, baked, cheesecake. Since then I have always had a soft spot for baked cheesecake, but since becoming gluten free I have found it difficult to find those without a crumbed, wheat base. So, when a girlfriend raved about Nigella Lawson’s Basque Burnt Cheesecake, I was very pleased to discover that it was baked without a crumb base so is totally gluten free. I have now baked it on a number of occasions – it is my new addiction! It is not only delicious but incredibly easy to make, admittedly it doesn’t look as good as a traditional baked cheesecake, but as we all know, looks can be deceiving! Nigella recommends a liquorice sauce to complement it, I have included the recipe here, but unless you’re an avid liquorice lover, I actually don’t think you need it – it really is perfect on its own. However, if you do make the liquorice sauce, do also try it over vanilla ice-cream!

Nigella likes this cheesecake served at room temperature, but I must admit that I rather like it straight from the fridge, but either way it is wonderfully smooth and creamy.

A couple of notes before cooking it – make sure that the ingredients are at room temperature as this will give a smoother texture. Also, the tin should have sides which are no deeper that 6cm, as you want the cheesecake to rise up (and burn!). Finally, don’t be too fussed if the lining of the tin looks a little messy, it’s supposed to be a rough and ready ‘look’!

600g full fat cream cheese, at room temperature

175g caster sugar

3 large eggs, at room temperature

300ml sour cream, at room temperature

¼ teaspoon fine sea salt

25g cornflour

*20cm springform cake tin with sides no deeper than 6cm

  1. First of all you need to line your cake tin. This is simply a matter of taking two long pieces of baking parchment with enough length to fit into the tin with an overhang of 5-7cm. Press the first length down into the tin and then take the second piece and lay it across, perpendicularly, the first piece, so that the tin is completely lined. It will look messy and creased! I find that it helps to place something heavy in the tin to keep the paper in place until you need it.
  2. Using a mixer/processor, beat the cream cheese with the sugar until it is light and smooth – this should be done for quite some time – at least 3 minutes (if by chance you do mix it by hand it will need elbow grease and more time!).
  3. Beat in the eggs, one at a time, incorporating each one fully before adding the next. Then add the sour cream, continuing to beat the mixture to fully combine.
  4. Slow down the mixer to beat in the corn flour and finally beat in the salt.
  5. Before pouring the mixture into the cake tin, use a spatula to scrape the sides of the bowl and give the mixture a final stir. Pour into the tin (having removed whatever you have used to weigh down the lining!!) and rap the tin a few times on the work surface to get rid of any air bubbles.
  6. Place in an oven, 200’c fan, for 50 minutes, by which time it will have risen and be chestnut brown in places. It will, however, still seem undercooked and very ‘jiggly’ but do not be tempted to cook it for longer as it will set as it cools.
  7. Remove the tin to a rack and leave to cool. It will sink – it isn’t supposed to look pretty! After about 3 hours it will be cool enough to eat.
  8. Serve at room temperature or chilled from the fridge, as you prefer. To serve, unclip the sides and lift it up with the edges of the parchment. Place it on a plate with the parchment still around, peeling it back to cut into slices. If using, serve the liquorice sauce on the side (recipe below).

Liquorice Sauce

If you are a liquorice lover, this sauce from Nigella Lawson’s cookbook ‘Cook, Eat, Repeat’, is definitely a ‘must try’. It’s a good accompaniment to the Basque Burnt Cheesecake (above), but is also wonderful simply spooned over vanilla ice-cream! It will keep well in the fridge.

*You can get the liquorice pellets from good Italian delis or online at Amazon – I used Amarelli Spezzata.

15g hard pure Italian liquorice pellets

90g caster sugar

300ml water

Pinch of fine sea salt (optional)

  1. Put the pellets in a small saucepan with 300ml water. Stir in the sugar. Place over a low heat until the liquorice has melted – giving it a stir now and again.
  2. Now turn up the heat and let it bubble away until it has reduced to about 150ml and is syrupy –  this can take up to 20 minutes.
  3. Taste, adding a pinch of salt if you desire before serving.