Weekend Cooking: Burnt Basque Cheesecake

Cheesecake is one of my favourite things to eat. My favourite one to make is a White Chocolate Cheesecake which I have been making for years. It is also the one that my friends request the most, and I do get in trouble if I turn up with a different cheesecake. They'll eat it and enjoy it, but they will still be disappointed.

The thing is though, I also like trying new combinations and new flavours, so I am happy to try new recipes. In a recent store magazine there was a recipe for Burnt Basque Cheesecake as well as lemon and chocolate variations and they looked so good that I decided to try one! I started with the traditionally flavoured recipe, but I think I will try the other two variations in due course.

I really enjoyed this recipe because it was so simple and tasted so good. Unlike a normal baked cheesecake, there is no base, so you literally mix it all and then cook it! Simple! 

It puffs up in the baking but collapses down when you take it out of the oven, and you want it to be on the brown side, and there are meant to be cracks in it, so it is difficult to make mistakes.

Here is the video of the recipe

Burnt Basque Cheesecake

1kg cream cheese, at room temperature
1 1/2 cups (330g) caster sugar
6 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, one 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.

Weekly Menu

Saturday: Steak, broccoli with mushroom sauce
Sunday: Birthday Dinner
Monday: Steak and Pepper pie

Tuesday: Tuna Pasta Bake
Wednesday: Mexican Chicken and rice

Thursday: Pork Chops with mash potato and vegies
Friday: Takeaway burgers

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