Everyday Gourmet with Justine Schofield and our Culinary Director Josep Espuga
Cook Time 30 minutes plus cooling
Servings 1 large cheesecake
500g cream cheese, room temperature
4 whole large eggs
20g plain flour
150ml thickened cream
Put the cream cheese and the sugar in the mixing bowl with the whisking attachment and mix at a medium speed until well combined.
Add the eggs 1 at the time, while the mixer is on. Don’t add the next egg until the previous one is perfectly combined with the cheese. Pass the flour through the sieve, and add it to the mixer while mixing.
With the mixer still at medium speed, pour the cream into the mix. When the cream is well integrated and the mix is smooth, pour the mix into a 20cm round high rimmed cake mould lined with baking paper. Bake the cake at 200°C for 20 minutes.
While the cake is in the oven, to make the coulis add strawberries and sugar to a pot and bring to the boil. Cook for 8 – 10 minutes until it’s broken down a little and sticky. Remove and cool.
Serve cheesecake at room temperature with the coulis. Enjoy!