This is a lovely, subtly flavoured cooked cheesecake. You’ll find buttermilk in supermarkets, with the yoghurts and creams.
Cake tin needed: a 20cm (8in) loose-based cake tin or springform tin
for the base
1 sponge flan case, about 20cm (8in) in diameter
for the cheesecake
225g (8oz) full-fat soft cheese
3 large eggs, separated
75g (3oz) caster sugar
2 rounded tbsp clear honey, plus 1tbsp honey, to glaze
50g (2oz) ground almonds
40g (1½oz) plain flour
300ml (½ pint) buttermilk
a handful of flaked almonds
Step one Preheat the oven to 160°C/Fan 140°C/gas 3. Lightly grease the tin. Slip the sponge flan case into the prepared tin, trimming the cake to fit if necessary.
Step two Measure the cheese into a large bowl and beat until soft. Beat in the egg yolks along with 25g (1oz) of the sugar, the honey, ground almonds, flour and buttermilk. In a separate bowl, whisk the egg whites until stiff, then whisk in the remaining sugar. Fold into the cheese mixture. Spoon the mixture onto the sponge flan case and sprinkle the flaked almonds over the surface.
Step three Bake for about 1¼ hours or until firm but still spongy to the touch. Turn off the oven, open the door and leave the cheesecake to cool inside.
Step four When the cheesecake is cool, take it out of the oven, ease it away from the sides of the tin with a small palette knife and slide onto a serving plate. Gently heat the extra tablespoon of honey in a small pan and brush over the top of the cheesecake to glaze.