RECIPE / RALPH SCHELLING

Basque cheesecake

Our Swiss chef extraordinaire rustles up a bold take on the Basque cheesecake (a crustless riff on the classic) with an unlikely twist: a subtle tang of blue cheese. Go with us on this one, you won’t regret it. Serves 8 as a dessert

• Ingredients
• 30g blue cheese
• 660ml cream
• 400g soft cream cheese
• 6 eggs
• 200g sugar

• Method
• 1. Preheat the oven to 170C.
• 2. Mix the blue cheese with a little cream until incorporated. Add the rest of the ingredients and mix well until a paste is formed with no lumps.
• 3. Pour the cheesecake mixture into a springform pan lined with baking paper (or just buttered) and bake for about 50 minutes until the top takes a deep brown-black hue and begins to crack. Let the cheesecake cool and set before tucking in (this will help it to keep its shape). Enjoy it with cream or, as Ralph suggests, with a little honey and fennel blossoms.