The Basque region, stretching from the north of Spain to the south of France, is known for this dense cheesecake with its nutty aroma from caramelized — not actually burnt — cake top.
Basque cheesecake
Serves 8-10
Ingredients
3 cups (750g) full-fat cream cheese
1½ cups (375ml) cream
4 extra-large eggs
1¼ cups (275g) caster sugar
2 tsp (10ml) vanilla essence
3 Tbsp (45ml) flour
½ tsp (2,5ml) salt
Method
- Preheat oven to 200°C.
- Line a 23cm loose-bottom cake tin with baking paper, covering the base and sides. Repeat to overlap, making sure there is no exposed tin.
- Combine all ingredients in a bowl and blitz with a stick blender until smooth. Pour into prepared cake tin.
- Bake for 50-60 minutes until dark brown, keeping a close eye towards the end as the cake browns quickly. Turn the oven off and leave the door slightly ajar, letting the cheesecake cool overnight in the oven, or for at least 1-2 hours. Chill in the fridge until serving.
- Unmould, slice and serve at room temperature for best taste. Store in an airtight container in the fridge for up to a week.
Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons
Also read: Baked honey and strawberry cheesecake
