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.
Ingredients:
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)
Method:
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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