- Serves: 8
- Cooks in: 45 Minutes
- Difficulty: Medium
- 750g cream cheese
- 210g caster sugar
- 5 eggs
- 35g plain flour
- 440g double cream
- 45g sour cream or crème fraiche
- 1 vanilla pod or teaspoon of vanilla paste
- 150g frozen raspberries
- 10g chia seeds
- 2 teaspoons runny honey
This Burnt Basque style cheesecake with its caramelised exterior is the perfect addition to your weekend dinner.
- Set your oven to 240ᵒc or as high as it will go. For this recipe, it needs to be hot! Give it a good amount of time to heat up.
- For the cheesecake mix, blend the cream cheese, caster sugar, eggs, flour, double cream, sour cream and vanilla together using a blender, or you can just do this with a whisk try to get all the lumps out so you have a nice smooth finish.
- Line a 22cm cake ring with greaseproof paper and pour in the cheesecake mix
- Bake at 240ºc for 20-25 mins until well coloured on the top and undercooked in the middle. This will look very undercooked and wobbly but it’s ok! You want this effect.
- Take the cake out of the oven and let it cool to room temperature before chilling in the fridge, ideally overnight or at least for 4-5 hours.
- While the cheesecake is cooling, mix the raspberries with the honey and the chia seeds in a small bowl and set aside for the seeds to hydrate in the raspberry juice.
- To serve, simply cut the cake, it should be almost mousse-like in the middle and very soft. If it’s slightly over then it will still taste great so don’t worry. Serve with a spoon full of the jam