Don’t be put off by these individual cheesecakes being ‘burnt’ it means the toasty caramelised edges pack in more flavour… plus you can’t go wrong with the recipe!
Want to make a full-size version? Try Ruth Reichl’s burnt cheesecake recipe inspired by La Vina in San Sebastiàn.
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Ingredients
- 2 x 280g packs full-fat cream cheese (we used Philadelphia)
- 110g caster sugar
- 2 large free-range eggs
- 150ml double cream
- 1½ tbsp plain flour
For the compote
- 400g rhubarb, cut into 5cm chunks
- 2 oranges
- 2 tbsp demerara sugar
You’ll also need…
- 6 x 8.5cm individual cooking rings set on a baking sheet, greased and bases and sides lined with cling film
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Method
- Heat the oven to 220°C/200°C fan/gas 6. Put the rhubarb in a roasting tin with the zest and juice of 1 orange and the 2 tbsp demerara. Roast for 8 minutes, then cool. Cut the remaining orange into segments over a bowl to catch any juice. Add the segments to the juice, then add the cooled rhubarb and its syrupy juice. Chill.
- In a large mixing bowl, beat together the cream cheese and sugar, then beat in the eggs one at a time, followed by the double cream. Finally, beat in the flour.
- Pour the mixture into the tins, then bake for 35 minutes, or until just set
with a wobble when you touch the top. - Leave to cool in the tin for 5 minutes, then unmould and serve warm. Or cool completely, chill for 4 hours and serve at room temperature. Top with the rhubarb, orange segments and any juices to serve.
Nutrition
- 505kcals Calories
- 35.8g (22.5g saturated) Fat
- 9.9g Protein
- 34.7g (31.9g sugars) Carbs
- 2.2g Fibre
- 0.8g Salt
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