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    Baked Cheesecake with Crumble Topping

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    Baked Cheesecake with Crumble Topping

    Eastern Europe is the birthplace of the cheesecake. From there it has been transported right across the world. I have no time for commercial copies with gluey layers of jellied fruit on top. The simpler originals are far more appetising; this one with its crumble topping has a purity which I love. Serve it on its own, or with a compote of autumn fruit.

    • Vegetarian
    • Preparation time: 50 minutes, plus 3 hours chilling
    • Cooking time: 50 minutes to 60 minutes
    • Total time: 4 hours 40 minutes to 4 hours 50 minutes 60 minutes 60 minutes 60 minutes 60 minutes 50 minutes

    Serves: 8

    Ingredients

    • Crumble
    • 30g caster sugar
    • 60g butter
    • 125g plain flour
    • 375g dessert shortcrust pastry
    • Filling
    • 500g ricotta
    • 85g soured cream
    • 4 medium eggs, separated
    • 200g caster sugar
    • 1 lemon, finely grated zest, plus 1 tbsp juice
    • 1 tsp vanilla extract
    • 2 tbsp plain flour

    Method

    1. Preheat the oven to 180°C, gas mark 4. Take a 25cm tart tin that's at least 5cm deep and has a removable base, line with the pastry and chill for half an hour. Prick the base all over with a fork, line with baking parchment, and weight down with baking beans. Cook for 12 minutes, then remove the beans and paper and return the pastry case to the oven. Bake for a further 7 minutes until dry. Remove from the oven and leave to cool. Reduce the heat of the oven to 170°C, gas mark 3.
    2. To make the filling, beat the ricotta with the soured cream. Beat the egg yolks with the caster sugar until pale, then add to the cheese mixture, also mixing in the lemon zest and juice and vanilla extract. Beat the egg whites until they form soft peaks. Sift the flour over the ricotta mixture, then fold it in along with the egg whites. Spoon the filling into the pastry case.
    3. To make the crumble mixture, rub the butter into the flour, then stir in the sugar. Sprinkle this mixture evenly over the surface of the cheesecake. Bake for about 50 minutes–1 hour, until a skewer inserted into the centre of the cake comes out clean. Turn off the oven, leaving the door slightly ajar, and allow the cheesecake to cool in the oven, then chill it for at least 3 hours before serving.

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    Drinks recommendation

    Cheesecake can be quite an undertaking for a dessert wine. The wine should be fresh and lemony to cut through the cream, but still take a backseat to the cake.

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