- Serves: 12–14
- Prep time: 15 mins (plus overnight infusing)
Cook time: 40 mins (plus chilling)
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Ingredients
• 300 ml double cream
• 100 ml whole milk
• 100 ml soured cream
• 100 g cornflakes
• 600 g cream cheese
• 200 g caster sugar
• 1 tsp salt
• 5 medium eggs
• 75 g plain flour, sifted
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Method
1. Combine the cream, milk and soured cream in a large bowl; whisk to combine. Stir in the cornflakes, then cover and leave to infuse in the fridge overnight. Blitz briefly with a stick blender on low, until combined and smooth.
2. Preheat the oven to 240°C / 220°C fan / gas 9. Line a 20 cm cake tin with a large sheet of baking paper, ensuring a generous overhang.
3. Using a bowl and electric whisk (or stand mixer) beat the cream cheese, sugar and salt for 2 mins on a low speed. Add the eggs one at a time, mixing until just incorporated before adding the next.
4. Switch to a spatula and gently fold in the flour until just combined, then fold in the cornflake mixture. Pour all the mixture into the tin (don’t worry if it looks a little full); firmly tap the tin 2–3 times on your worktop to remove any air bubbles.
5. Pop it in the oven and reduce the heat to 230°C / 210°C fan / gas 8. Bake for 40 mins, until dark on top but wobbly in the middle. Leave to cool in the tin, then chill for 1 hr. Best eaten within 2 days.
