BASQUE BURNT CHEESECAKE
A very simple 'make ahead' dessert with wow factor. It needs a berry sauce to pour over it. This can be made from fresh or frozen berries.
The key is remembering to get the cream cheese to room temp before starting.
INGREDIENTS
- 750G CREAM CHEESE, CHOPPED AND SOFTENED
- 1 CUP (220G) CASTER (SUPERFINE) SUGAR
- 4 LARGE EGGS
- 1½ CUPS (375ML) DOUBLE (THICK) CREAM
- 1 TEASPOON VANILLA BEAN PASTE
- 1½ TABLESPOONS PLAIN (ALL-PURPOSE) FLOUR OR RICE FLOUR
METHOD
- Preheat oven to 220°C (425°F). Line a 22cm (8½ inch) round springform cake tin or a 22cm (8½ inch) skillet with 3 large pieces of overlapping non-stick baking paper, ensuring paper comes above the rim+.
- Place the cream cheese and sugar in the bowl of an electric mixer. Using the whisk attachment, beat until smooth and soft peaks form. Add eggs one at a time, beating after each addition, until combined.
- Add the cream and vanilla and beat until just combined. Sift in the flour and beat on a low speed, until thick.
- Pour into the prepared tin and bake for 15 minutes, then rotate and bake for a further 10–15 minutes. The cheesecake should rise up like a soufflé and caramelise, almost burning on the top, but still have an extreme jiggle in the middle.
- Once out of the oven, allow to cool for 1 hour (the cheesecake will sink a bit), then refrigerate until chilled. Serves 10–12
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