GILL MELLER’S BURNT CHEESECAKE WITH ROASTED ROSEMARY PLUMS
I kept things as pure as can be with this lovely cheesecake. Just a hint of lemon, good organic cream cheese, organic eggs and double cream. It’s rich and incredibly satisfying. In this recipe, the fruity accompaniment is almost as important as the cheesecake itself. Plums roasted with rosemary and brown sugar cut through the richness beautifully. Together it’s a real summer treat.
Preparation time 20 minutes | Cook time 45-50 minutes | Serves 10-12
INGREDIENTS
900g full-fat organic cream cheese (I like Dutchy Organic), at room temperature
250g unrefined caster sugar
4 large Stonegate Estate organic eggs, at room temperature
2 large Stonegate Estate organic egg yolks, at room temperature
350ml double cream
2 tsp plain flour
Finely grated zest of 1 lemon
½ tsp fine sea salt
For the roasted rosemary plums
8 ripe plums, halved and stoned
1 tbsp light brown sugar
1 small rosemary sprig, leaves picked
A small pinch of flaky sea salt
To serve
Thick crème fraîche
METHOD
- Heat the oven to 220°C (200°C fan).
- Lightly grease a deep 23cm springform cake tin and line it with two overlapping large sheets of baking parchment, allowing the paper to rise well above the rim. Don’t worry about making it neat; the crumpled parchment gives the cheesecake its characteristic rustic appearance.
- Place the cream cheese into the bowl of a stand mixer fitted with the paddle attachment, or into a large bowl if using an electric hand whisk. Beat for about a minute until completely smooth, scraping down the sides of the bowl once or twice.
- Add the caster sugar and beat until smooth.
- Lightly whisk together the whole eggs and egg yolks. With the mixer running on its lowest speed, gradually add the eggs in four or five additions, mixing only until each addition is incorporated. Avoid overbeating or whipping air into the mixture.
- Whisk the double cream and flour together until smooth, then pour into the bowl along with the lemon zest and sea salt. Mix gently until you have a smooth, silky batter.
- Pour the mixture into the prepared tin and gently tap the tin on the work surface two or three times to remove any large air bubbles.
- Bake for 25 minutes, then reduce the oven temperature to 160°C (140°C fan) and bake for a further 18–25 minutes. Start checking after 18 minutes. The cheesecake is ready when the top is a deep chestnut brown with some almost black patches, the outer 4–5cm is set and the centre still wobbles like thick custard when the tin is gently shaken. Don’t be tempted to bake it until firm, as it will continue to set as it cools.
- Leave the cheesecake to cool completely in the tin, then chill for at least 6 hours, preferably overnight. This resting time is important and gives the cheesecake its wonderfully smooth, creamy texture.
- For the plum topping, heat the oven to 190°C (170°C fan).
- Arrange the plums cut-side up in a roasting dish. Sprinkle over the brown sugar, scatter over the rosemary leaves and finish with a small pinch of flaky sea salt.
- Roast for 20–25 minutes, until the plums are tender but still holding their shape and their juices have become lightly syrupy. Leave to cool to room temperature.
- Carefully remove the cheesecake from the tin and peel away the parchment.
- Serve generous slices with a spoonful of thick crème fraîche, a few roasted rosemary plums and plenty of their roasting juices.
- The cheesecake will keep well in the refrigerator for up to 4 days. The roasted plums can be made a day ahead and are best served at room temperature.
