An Incredibly Simple Cheesecake

3rd June 2016

Interview: Killian Fox
Photographs: Yousef Eldin

This cheesecake – made for us by Stephanie Tscheppe-Eselböck of Gut Oggau in southeast Austria – has only four ingredients and requires very little effort to make. You could complicate it by adding a biscuit base, grating some lemon rind into the mix and/or topping the finished cake with soft fruit before serving. But it tasted amazing just as it was.

Serves 10 to 12


8 eggs, beaten
1kg really good fresh, full-fat cheese (we use ricotta)
500g soured cream
100g sugar


Preheat your oven to 180C/160C fan/Gas 4. Line a 23cm springform tin with greaseproof paper. Combine the ingredients in a large bowl with a spoon or spatula and add them to the tin. Bake until the cake is nicely browned on top, 40 to 45 minutes. Leave to cool for at least 10 minutes. Dust with icing sugar and serve with a dollop of cream.

Posted 3rd June 2016

In Recipes


Interview: Killian Fox
Photographs: Yousef Eldin