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