Basque Cheesecake

How can two words ignite such a fire within me? Such simple ingredients, little adornment but precise technique makes this a pure wonder. Its divine, I cannot say more than that, like velvet to the palate, the joy lies in its texture, like fresh woven silk.

My Main tips for success are:

1.     Only mix on a low speed, you do not want to incorporate any excess air, so take your time and mix slow.

2.     Do not be shy with the salt, the fact that this straddles the hiatus between sweet and savoury is its beauty.

3.     Create a liaison batter, this means that the texture remains homogenous and silky without the need to overmix.

4.     Even if your cheesecake is not blackened to your liking, do not be tempted to bake any longer. You need that silky texture inside, the most stunning spoonful ever…

Sometimes simple is just better…

That silky texture lies in the prevention of adding excess air to the mix..

And resisting the urge to overbake…

You will be grateful you did..

basque cheesecake, easy dessert, family dessert, entertaining, family food, sweet treats

Yield: 6

Author: Suze Morrison

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Basque Cheesecake

Prep time: 20 MinCook time: 29 MinTotal time: 49 Min

How can two words ignite such a fire within me? Such simple ingredients, little adornment but precise technique makes this a pure wonder. Its divine, I cannot say more than that, like velvet to the palate, the joy lies in its texture, like fresh woven silk.

Ingredients

• 600g Full Fat Cream Cheese
• 200g Caster Sugar
• 6 Large Free-Range Eggs
• 130ml Sour Cream
• 130ml Double Cream
• ½ tsp Sea Salt Flakes
• 25g Plain Flour

Instructions

1. Begin with the tin prep. Take two sheets of non-stick paper and arrange them perpendicular to each other to line a 7” springform pan. Preheat oven 250C.
2. Add the cream cheese to the base of a stand mixer fitted with a paddle attachment. Blend on low speed until smooth then add the sugar.
3. Continue blending until completely dissolved, then crack in each egg, blending until completely combined.
4. Add the sour cream and double cream and mix until just homogenous. Stop the mixer.
5. Remove 1 ladle of the cream mixture and add to the sifted flour and salt, combine until smooth then add the whole lot back to the mixer, mix until combined then stop.
6. Pour the batter into your prepared pan and gently tap to release any air bubbles.
7. Bake for 29 minutes then remove and allow to cool completely before cutting and serving.

https://gourmetglow.co.uk/recipes/basque-cheesecake

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