Nutrition Information
Per Serve
Energy: 1899kJ/454 Cals (22%)
Protein: 9g (18%)
Fat: 37g (53%)
Sat fat: 23g (96%)
Carb: 24g (8%)
Sugar: 22g (24%)
Fibre: 0.1g (<1%)
Sodium: 382mg (19%)
Basque cheesecake
This classic Basque cheesecake is golden and caramelised on the outside and soft and creamy in the centre. It’s a rustic dessert that’s easier to master than it looks.
Basque cheesecake. Start by preheating the oven to 200 degrees Celsius. Then grease a 22 centimetre springform pan. Place a 30 centimetre by 40 centimetre sheet of baking paper on a clean work surface and lightly spray with cooking oil. Top with another sheet of baking paper, turning 90 degrees to create a large cross. Line the prepared pan with the paper cross, pleating and folding the sides to fit.
Place on a rimmed baking tray. Place the cream cheese and sugar in a bowl of an electric mixer and beat until the sugar dissolves and the mixture is very smooth. Add the eggs, one at a time, beating well after each addition.
Continue beating until the mixture is smooth and silky. While the motor is running, gradually at the cream in a thin, steady stream, continue beating until smooth. Add the salt and vanilla and beat till combined. Next, sift the flour over the cream cheese mixture and beat on low speed until smooth and just combined. Pour into the prepared pan and smooth the surface.
Pop in the oven and bake for one hour until the cheesecake is golden brown and puffed. Set aside to cool completely. Then pop in the fridge for two hours to chill. Serve the cheesecake chilled or bring to room temperature for a softer texture. Cut into wedges to serve.
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Serves
16
Prep
15m
Note: + cooling & 2 hours chilling time
Cooking
1h
Ingredients
- 1kg cream cheese, at room temperature
- 1 1/2 cups (330g) caster sugar
- 6 Coles Australian Free Range Eggs
- 600ml thickened cream
- 1 tsp salt
- 1 tsp vanilla bean paste
- 1/3 cup (50g) plain flour
Method
STEP 1
Preheat oven to 200°C. Grease a 22cm (base measurement) springform pan. Place a 30cm x 40cm sheet of baking paper on a clean work surface. Top with another sheet of baking paper, turning 90 degrees to create a cross. Line the prepared pan with the paper cross, pleating and folding sides to fit. Place on a rimmed baking tray.
STEP 2
Use an electric mixer to beat the cream cheese and sugar in a large bowl until the sugar dissolves and the mixture is very smooth.
STEP 3
Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is smooth and silky. With the motor running, gradually add the cream in a thin, steady stream. Continue beating until smooth. Add the salt and vanilla and beat to combine.
STEP 4
Sift the flour over the cream cheese mixture and beat on low until smooth and just combined. Pour into the prepared pan and smooth the surface. Bake for 1 hour or until the cheesecake is golden brown and puffed. Set aside to cool completely. Place in the fridge for 2 hours to chill.
STEP 5
Serve chilled or bring to room temperature for a softer texture. Cut into wedges to serve.
Dietary information
Nut-free
Peanut-free
Sesame-free
Soy-free
Vegetarian
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
