A traditional Spanish dessert, Basque cheesecake (recipe below) is irresistibly creamy and easy to do. With its caramelised top, this rustic cheesecake will be a hit at every table.
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BASQUE CHEESECAKE
Serves 16 Prep 15 mins (+ cooling and 2 hours chilling time) Cooking 1 hour
1kg cream cheese, at room temperature
11/2 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
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.
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.
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.
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.
5. Serve chilled or bring to room temperature for a softer texture. Cut into wedges to serve.
Want more easy recipes? Check out our ‘Easter recipes' playlist kzread.info/head/PL8rYS6B-sVuK9MdznItrYpTXucXvtUD51, which includes:
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