What makes a Great British Cheesecake so great? Discover the secret …

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

Combining two of life’s finest pleasures, cheese and cakes, into one delicious offspring, creates the ultimate creamy, decadent treat. While meandering around East London’s Broadway Market’s recently, Team Khoollect stumbled across the Great British Cheesecake Company and were immediately lured closer to its stall by the tempting cheesecake offerings lined up along the counter: think Oreo, mango and passionfruit, and salted caramel. We had a chat to its founder, Sean, to find out what makes the perfect cheesecake, and where we can devour his selections …

Tell us, who makes up the team behind the Great British Cheesecake Company and where are you based?
The team is made up of myself, together with a fabulous bunch of stall staff who help elevate our customers to that rare place we know as ‘Cheesecake Heaven’!

We’re big cake fans here at Khoollect HQ, what do you think makes the perfect cheesecake?
I started the company last year on account of the fact that I couldn’t find decent cheesecake anywhere in London! I would often order it off the menu at any given restaurant we would happen to be at, and it was often mediocre at best. This was usually due to the fact that a lot of restaurants ‘buy in’ the product, which is often frozen before it is sent out.

However, I think there is a big problem with freezing cheesecakes. The process affects the proteins in the cream cheese, causing it to ‘clump’. This means that you lose the beautiful, creamy texture that you will find in our products. So, we are trying to change attitudes with regards to the way in which cheesecakes should be made, stored and presented. And freezing them just isn’t good.

Do you use British ingredients in your cakes?
All the products used in our cheesecakes are British. The cream cheese comes from Ireland, the fruit from Kent, the cream from Somerset and the fruit from various farmers who we know from the food markets we are currently appearing at.

What’s the most popular order from your selections?
The most popular at the moment seem to be Classic Vanilla, Salted Caramel, Lemon Meringue, Oreo, and Mango & Passionfruit.

What are you tips for home cooks aiming to make a top-notch cheesecake?
Cheesecakes can be a bit tricky at times. As Mary Berry says, you put everything in the oven, and then it’s ‘in the lap of the Gods!’ Also, we bake all our cheesecakes in a bain-marie, and we don’t overcook them. People often bake them in ovens that are too hot, which means they end up burnt and a bit shrivelled around the edges.

Where can we find your delicious offerings?
We are currently appearing regularly at the following food markets: Spitalfields Market (Fri 11.00am-3.00pm), Partridges in Duke of York Square SW3 4LY (Sat 10.00am-4.00pm), Primrose Hill Market, NW3 3DS (Sat 10.00am-3.00pm), Hampstead Market (Sat 10.00am-3.00pm), Broadway Market, Hackney (Saturday 9.00am-5.00pm), Columbia Road Flower Market (Sun 9.00m-4.00pm), Brentford Market (Sun 10.00am-2.00pm), St James Piccadilly (Tues 10.00am-3.00pm) as well as various restaurants and delicatessens in Covent Garden, Soho, Mayfair and Fitzrovia. We are also aiming to have our own venue before the end of the year!
Not in London? You can still follow Great British Cheesecake Company on its website, Instagram and Twitter.

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Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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