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Recipes

Basque Cheesecake

This rustic, rich cheesecake is gorgeously burnt on top, silky in the middle, and dangerously moreish. No biscuit base, no water bath. Just blend, bake, and enjoy!

Ingredients

Equipment

Method

  1. Line your 8.5 inch springform tin with greaseproof paper, allowing it to overhang slightly.

  2. In a blender (or mixing bowl), combine cream cheese, caster sugar, double cream, eggs, sour cream, and vanilla extract. Blend or whisk until smooth.

  3. Add the flour and blend briefly until just incorporated. Don’t overmix.

  4. Pour the batter through a sieve into your prepared tin to remove any lumps.

  5. Preheat oven to 250°C (fan 230°C) or as hot as it goes.

  6. Bake for 22 minutes until the top is deep golden and burnt, and the centre is still very wobbly.

  7. Cool at room temperature — it will deflate slightly, which is normal.

  8. Once completely cool (after about 2 hours), refrigerate for several hours or overnight.

  9. Serve cold or at room temperature. Slice with a hot, clean knife for best results.

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