Recipe of the week: Ravneet Gill’s Basque cheesecake

This caramelised cheesecake is so low-fuss it’s unbelievable, says Ravneet Gill – perfect for anyone who needs to whip up a dish in a hurry. Baked high and fast, it can be eaten warm or (perhaps even better) straight from the fridge the next day. You’ll love me for introducing you to it.

Makes a 20cm (8in) cheesecake


  • 650g full-fat cream cheese, at room temperature
  • 300g caster sugar
  • 5 eggs
  • 150g soured cream
  • 230g double cream
  • 35g cornflour
  • ½ a tsp of sea salt flakes


  • Preheat the oven to 220°C/gas mark 7, without the fan running.
  • In the bowl of a stand mixer, or in a large bowl with a wooden spoon, beat the cream cheese until soft and pliable. Add the sugar and beat until fully mixed. Add the eggs, one at a time, beating well between each addition.
  • In a separate bowl, stir together the soured cream and double cream. In another (small) bowl, mix the cornflour and salt together, then stir this through the creams, before adding to the cream cheese mixture. Beat well.
  • Line the baking tin with a piece of baking paper, large enough to line the base and come right up over the edges. Use a bowl to hold it in place while you cut another large piece of baking paper. Lay the second sheet the opposite way on top, forming a cross with the first piece so the tin is completely covered with paper. You want the paper coming over the top of the tin, as this will help you to lift the baked cheesecake out. It’s important that there are no holes in the paper lining, as this would cause the mix to leak and make a mess in the bottom of the oven.
  • Make sure the paper is securely in place, then pour the cheesecake mixture into the tin. Put the tin on a baking tray and place in the middle of the oven.
  • Bake for 45-50 minutes until it’s dark on top and puffy. It might crack a little around the edges, which is fine. It should be jiggly in the middle, though.
  • Remove from the oven and serve warm, or allow to cool completely before placing in the fridge overnight (this will lend a perfectly creamy texture). The next day, cut and serve.

Sugar I Love You book cover

Taken from Sugar, I Love You: Knockout recipes to celebrate the sweeter things in life by Ravneet Gill, published by Pavilion Books at £20.

To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit


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