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Basque cheesecake

This trending pud will keep for up to four days in the fridge
Basque cheesecake

Sophie Godwin, author of I’ll Cook! shares her recipe for basque cheesecake

Serves    12
Oven temp    210C fan/gas 8.

Springform cake tin 20cm

Butter for greasing
Cream cheese 720g
Caster sugar 240g
Medium eggs 5
Double cream 400ml
Vanilla extract 1 tbsp (or 1 tsp vanilla paste)
Flaky sea salt 1 tsp
Plain flour 2 tbsp (alternatively, use cornflour or cornstarch to make it gluten-free)

  1. Preheat the oven to 210C fan/gas 8.
  2. Grease the cake tin with a little butter. To line the sides, cut a strip of baking paper 7.5cm deeper than the tin and long enough to line the inside. Cut incisions, about 2.5cm long and apart, down one side of the strip.
  3. Line the sides of the tin with the strip, incisions lying flat on the base, then cover with a round of baking paper to line the base. Put the tin on a baking tray – this will help contain any spillages.
  4. Using an electric whisk or stand mixer, beat the cream cheese and sugar together for 2–3 minutes until there is no visible graininess and the sugar dissolves.
  5. Crack in the eggs, one at a time, whisking between each addition. Pour in the cream, vanilla and salt, then sift in the flour. Whisk again to make a smooth batter.
  6. Pour the batter into the lined cake tin on the tray. Bake in the centre of the oven for 35 minutes until the top is evenly burnished and the middle is still very wobbly – you need to be brave here. It will look like it’s not cooked but it continues to cook as it cools. This is the secret to a creamy filling.
  7. Leave to cool in the tin on a wire rack for 15 minutes, then carefully remove the cake sides and leave to cool completely.
  8. Once cool, chill the cheesecake overnight in the fridge (you can put the cake tin sides back on for stability, if you like). Bring back to room temperature 1 hour before serving.

You will need

Springform cake tin 20cm

Butter for greasing
Cream cheese 720g
Caster sugar 240g
Medium eggs 5
Double cream 400ml
Vanilla extract 1 tbsp (or 1 tsp vanilla paste)
Flaky sea salt 1 tsp
Plain flour 2 tbsp (alternatively, use cornflour or cornstarch to make it gluten-free)

Method

  1. Preheat the oven to 210C fan/gas 8.
  2. Grease the cake tin with a little butter. To line the sides, cut a strip of baking paper 7.5cm deeper than the tin and long enough to line the inside. Cut incisions, about 2.5cm long and apart, down one side of the strip.
  3. Line the sides of the tin with the strip, incisions lying flat on the base, then cover with a round of baking paper to line the base. Put the tin on a baking tray – this will help contain any spillages.
  4. Using an electric whisk or stand mixer, beat the cream cheese and sugar together for 2–3 minutes until there is no visible graininess and the sugar dissolves.
  5. Crack in the eggs, one at a time, whisking between each addition. Pour in the cream, vanilla and salt, then sift in the flour. Whisk again to make a smooth batter.
  6. Pour the batter into the lined cake tin on the tray. Bake in the centre of the oven for 35 minutes until the top is evenly burnished and the middle is still very wobbly – you need to be brave here. It will look like it’s not cooked but it continues to cook as it cools. This is the secret to a creamy filling.
  7. Leave to cool in the tin on a wire rack for 15 minutes, then carefully remove the cake sides and leave to cool completely.
  8. Once cool, chill the cheesecake overnight in the fridge (you can put the cake tin sides back on for stability, if you like). Bring back to room temperature 1 hour before serving.
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Springform cake tin 20cm

Butter for greasing
Cream cheese 720g
Caster sugar 240g
Medium eggs 5
Double cream 400ml
Vanilla extract 1 tbsp (or 1 tsp vanilla paste)
Flaky sea salt 1 tsp
Plain flour 2 tbsp (alternatively, use cornflour or cornstarch to make it gluten-free)

  1. Preheat the oven to 210C fan/gas 8.
  2. Grease the cake tin with a little butter. To line the sides, cut a strip of baking paper 7.5cm deeper than the tin and long enough to line the inside. Cut incisions, about 2.5cm long and apart, down one side of the strip.
  3. Line the sides of the tin with the strip, incisions lying flat on the base, then cover with a round of baking paper to line the base. Put the tin on a baking tray – this will help contain any spillages.
  4. Using an electric whisk or stand mixer, beat the cream cheese and sugar together for 2–3 minutes until there is no visible graininess and the sugar dissolves.
  5. Crack in the eggs, one at a time, whisking between each addition. Pour in the cream, vanilla and salt, then sift in the flour. Whisk again to make a smooth batter.
  6. Pour the batter into the lined cake tin on the tray. Bake in the centre of the oven for 35 minutes until the top is evenly burnished and the middle is still very wobbly – you need to be brave here. It will look like it’s not cooked but it continues to cook as it cools. This is the secret to a creamy filling.
  7. Leave to cool in the tin on a wire rack for 15 minutes, then carefully remove the cake sides and leave to cool completely.
  8. Once cool, chill the cheesecake overnight in the fridge (you can put the cake tin sides back on for stability, if you like). Bring back to room temperature 1 hour before serving.