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.

16

15m

Note: + cooling & 2 hours chilling time

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. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.