I borrowed this Basque Cheesecake recipe from my old mate “The Cheese”, which is an apt name for somebody who makes cheesecakes. I believe that she borrowed it from some guy called Nigel, who probably borrowed it from somebody else and so on and so on, until (according to some online encyclopedia thing) you get to a dude called Santiago Rivera who invented it in the Basque Country (I’m not sure if I’m supposed to say that the Basque Country is in Spain, because it’s a bit of a touchy subject, so I won’t mention Spain).
Anyway The Cheese cooked this cheesecake when we went to her place for dinner and it was an instant hit with us. I borrowed/stole/misappropriated the recipe from The Cheese and now I’m sharing it with the world (or may just the three of you who actually read this nonsense and don’t just go strait to the recipe).
I’m not big on desserts, I don’t eat many and I definitely don’t make that many, in fact I don’t bake, but every time I have made this little beauty, it has been met with outright satisfaction. The Basque Cheesecake is definitely a must have in any cooks repertoire. It’s also gluten free, so it ticks that box, however you won’t find a recipe with much more lactose than this, so not all boxes are ticked
Ingredients
Method
- Preheat the oven to 215°C/420℉. Place a baking sheet in the oven to heat up.
- Put the cream cheese and caster sugar into the bowl of a food mixer and beat until mixed, you may need to stop a couple of times to unclog the beater. Add the lemon zest and the vanilla extract.
- Break the four eggs plus the additional yolk into a bowl beat with a fork to combine the yolks and whites. Add the eggs to the mixture while the mixer is on a low beat, then pour in the cream and sour creams. There will be some human intervention required to push the mixture off the sides of the bowl with a spatula, making sure that it is properly mixed.
- Line the inside of a high-sided 20cm springform cake tin entirely with baking parchment, you'll probably need a couple of sheets in a crisscross pattern, try to smooth it out, but it doesn't matter too much.
- The final step in the mixing is to add the cornflour and salt, making sure it is thoroughly combined, then pour the mixture into the lined cake tin.
- Place on the preheated baking sheet and 40ish minutes. The cake should rise slightly above the top of the cake tin and look dark brown (almost burnt).
- Turn off the heat and leave the cake in the oven for 10 minutes. Remove the cake from the oven and leave to cool for about an hour, once it's cool enough, put it in the fridge, still in it's tin.
- When completely cold, remove the cheesecake from its tin and serve in thick slices, with cream or ice cream or a berry compote or all three.
- This time I had a tin of boysenberries, which I heated in a small pot and reduced the syrup a little and poured that over hot, with the cold cake and ice cream. The crowd went wild!!!
Nutrition
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