Basque Cheesecake
Matt SinclairIngredients:
Serves 6-8
- 430g cream cheese, room temperature
- 120g caster sugar
- 270ml thickened cream (at least 30% fat)
- 20g plain flour, sifted
- 3 eggs
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt (approx. 1/2-1 tsp)
Method:
- Preheat oven to 220C fan forced/ 240C without fan. Line a 20cm loose-bottom cake tin with baking paper, also lining the sides.
- Using a stand mixer with the paddle connection, mix the cream cheese and sugar together on the lowest speed until smooth. Add eggs 1 at a time and incorporating well after each one. Stop the mixer between each addition to scrape down the sides.
- Meanwhile, add a small amount of cream together with the flour in a small bowl and whisk to remove any lumps. Add the remaining cream and whisk until smooth.
- Add the cream mixture to the mixer and keep the speed on low. Add the lemon juice, vanilla and salt. Mix slowly until well combined, avoiding any aeration.
- Pour into prepared cake tin and place in the oven for 30-35 minutes or until it wobbles like set custard (relatively firm but with a wobble in the centre). Be sure to turn the cake around at the halfway mark to ensure even colouring.
- Remove and set aside to cool for at least 3 hours before removing it from the cake tin.
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