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Here is a sneak peek of a recipe in my new cookbook "The World's Easiest Recipes - Volume 5 - 5 Ingredients" due out 2 October 2024.

Basque cheesecake is a Spanish dessert that is lighter in texture compared to the classic New York cheesecake. It’s rich, gooey and slightly caramelised around the edges. It truly is heaven on a plate! I like to serve this with plain yoghurt and fresh berries to help balance out the richness. It can be made a day or two in advance, so it’s perfect for entertaining. It does make a large dessert but you can freeze any leftovers for up to 3 months.


500g cream cheese, chopped, at room temperature

4 eggs, at room temperature

1 cup (220g) caster sugar

1 cup (250ml) cream

1 tsp vanilla extract

¼ tsp salt

plain yoghurt, blueberries and shredded lemon rind, to serve (optional)


  • Preheat the oven to 200°C. Grease a 20cm springform pan and line with baking paper.

  • Use electric beaters to beat the cream cheese until smooth.

  • Add the eggs one at a time, making sure each is well incorporated before adding the next one.

  • Add the sugar in a slow stream to ensure it is well incorporated, then add the rest of the ingredients and beat until well combined.

  • Pour into the prepared pan.

  • Bake for 45–50 minutes, until the top is golden and the edges are caramelised. The centre will still be a little wobbly.

  • Leave in the pan to cool completely then place in the fridge to chill at least 3 hours, until ready to serve. It is normal for the cheesecake to sink when cooling.

  • Serve topped with yoghurt, berries and shredded lemon rind, if using.

Serves: 8

Prep Time: 10 minutes (+ 3 hours chilling)

Cooking Time: 45-50 minutes

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