360 g cream cheese
160 g superfine (caster) sugar
Grated zest of 1⁄4 orange
4 organic eggs
225 ml double cream
20 g all-purpose (plain) flour
Grilled fruit (such as rhubarb or peaches), for serving
Crème fraîche, for serving
Preheat the convection oven to 350°F (180°C) or a regular oven to 390°F (200°C). In a bowl, whisk the cream cheese, sugar, and orange zest until light and glossy. Whisk in the eggs one at a time. Gently whisk in the cream, then slowly sift in the flour and mix thoroughly.
Line a 10-inch (25 cm) cast-iron skillet with parchment paper. Pour in the mixture and bake for 30 minutes, then rotate front to back and cook for 15 minutes longer. The aim is for the cheesecake to rise like a soufflé and caramelize, almost burning on the top.
Once the cheesecake is out of the oven, leave it to cool for 1 hour (it will sink a bit). Slice and serve it with grilled fruit and a dollop of crème fraîche on the side.
Photograph by Benjamin McMahon
Extracted from Today’s Special, 20 Leading Chefs Choose 100 Emerging Chefs, published by Phaidon
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