Baking
Basque-style cheesecake
A deeply browned top and a soft, creamy centre. Allow time for cooling before slicing.
- Total time
- 240 min
- Preparation
- 15 min
- Cooking
- 45 min
- Cooling / resting
- 180 min
- Servings
- 8
Ingredients
Contains milk, eggs and wheat (gluten).
Let’s cook
- 1
Heat the oven to 220°C conventional or 200°C fan. Line a 20 cm round springform tin with two overlapping sheets of baking paper, leaving about 5 cm above the rim. Place the tin on a baking tray.
- 2
Beat the cream cheese and sugar in a large bowl until smooth, about 2 minutes. Scrape down the sides. Mix in the eggs one at a time until fully incorporated, keeping the mixer at low speed.
- 3
Add the cream, vanilla and salt, and mix until smooth. Sift in the flour and stir gently until no dry streaks remain. Pour into the prepared tin.
- 4
Bake on the middle shelf for about 45 minutes. The top should be deep brown, the edges set and the centre should wobble gently as one piece when the tin is moved. Ovens vary; if the surface darkens too quickly, cover it loosely with foil.
- 5
Leave the cheesecake in its tin on a rack for 1 hour, then refrigerate for at least 2 hours. The centre will firm as it cools. Unclip the tin, peel back the paper and slice with a clean, warm knife. Keep the remaining cheesecake refrigerated.
An original recipe idea from Forkeep. Adjust seasoning to taste and check ingredient labels for allergens.
