METHOD

Preheat the oven to 200°C. Grab two sheets of parchment paper and push them into the bottom and up the sides of a 20cm springform pan. The paper should come up and clear the sides by 5cm if possible as the cheesecake will expand during cooking before collapsing back down on itself as it cools. Don’t worry too much about making the paper lovely and neat – the ruffled sides are what give this cheesecake it’s unique look and rustic charm.

In a large bowl, beat cream cheese and sugar until incorporated and smooth – you shouldn’t be able to feel ‘grittiness’ between your fingers if you pinch and rub a little mixture. Add eggs, one at the time, beating well to combine after each addition. Slowly add vanilla extract and cream, whisking as you do so. Beat just until incorporated. Sift in flour and salt. Fold and mix until just combined. Pour the cheesecake batter into the prepared pan. Bake for 45 minutes or until the top is dark brown but the cake still really jiggly in the centre. Remove from oven and let cool to room temperature. Unmould and carefully peel away parchment from the sides of the cheesecake.

Serve either at room temperature or chilled – both are delicious – with whipped cream (or without, straight from the fridge in the middle of the night a la Nigella!) and seasonal berries. But it’s perfect just by itself with a little glass of Pedro Ximenez or a sticky.