Baked Basque Cheesecake
The Spanish theme on the blog this week continues with this foolproof dessert. Simplicity at its absolute best, this heavenly cheesecake can be knocked up in a matter of minutes. You literally just chuck all the ingredients in a mixing bowl, give them a quick whisk and then pop it into the oven - voilà !
I like to serve this with sherry-soaked raisins (to die for!) and some crunchy nut brittle as they provide contrasts in texture and flavour to the soft, vanilla cheesecake. Feel free to switch this recipe up and use different nuts , dried fruits or alcohol and see where experimenting takes you! I'm not usually one to blow my own trumpet, but my grandparents, aunty, uncle and cousins said this was my best dessert yet - lucky you!
Baked Basque Cheesecake
Serves 12
900g philadelphia
2 eggs
45g cornflour
115g sugar
115ml cream
1-2 tsp vanilla extract
For the toppings:
100ml sweet sherry (I used Pedro Ximenez)
100g raisins
150g caster sugar
55g pistachio nuts
Put the sherry, raisins and 50g of the sugar in a small saucepan. Bring to the boil and then simmer for 5 minutes, remove from the heat and set aside to soak for as long as you can, around an hour is good.
Preheat the oven to 200C and line an 8 inch cake tin with baking paper (including the sides!). Mix all ingredients together with an electric whisk. Fill the lined tin and bake for 20-30 minutes until just cooked and with a wobble in the middle.
In the meantime, put the rest of the sugar (100g) in a frying pan over a medium heat. Swirl and cook until a golden-amber then add the pistachio nuts. Immediately pour onto baking paper and leave to cool. Once fully cold, smash into small pieces.
Serve at room temperature with the sherry-soaked raisins and caramelised pistachios.
I like to serve this with sherry-soaked raisins (to die for!) and some crunchy nut brittle as they provide contrasts in texture and flavour to the soft, vanilla cheesecake. Feel free to switch this recipe up and use different nuts , dried fruits or alcohol and see where experimenting takes you! I'm not usually one to blow my own trumpet, but my grandparents, aunty, uncle and cousins said this was my best dessert yet - lucky you!
Baked Basque Cheesecake
Serves 12900g philadelphia
2 eggs
45g cornflour
115g sugar
115ml cream
1-2 tsp vanilla extract
For the toppings:
100ml sweet sherry (I used Pedro Ximenez)
100g raisins
150g caster sugar
55g pistachio nuts
Put the sherry, raisins and 50g of the sugar in a small saucepan. Bring to the boil and then simmer for 5 minutes, remove from the heat and set aside to soak for as long as you can, around an hour is good.
Preheat the oven to 200C and line an 8 inch cake tin with baking paper (including the sides!). Mix all ingredients together with an electric whisk. Fill the lined tin and bake for 20-30 minutes until just cooked and with a wobble in the middle.
In the meantime, put the rest of the sugar (100g) in a frying pan over a medium heat. Swirl and cook until a golden-amber then add the pistachio nuts. Immediately pour onto baking paper and leave to cool. Once fully cold, smash into small pieces.
Serve at room temperature with the sherry-soaked raisins and caramelised pistachios.
Comments
Post a Comment