To celebrate 13 years of Skinnymixers & my dear friend Mez’s birthday, I have been in the kitchen baking a very special Basque Cheesecake for the occasion!!
Now I’m not usually big on desserts but when it comes to cheesecake, it’s definitely a dessert I always leave room for…
Now this Basque Cheesecake is not skinny in any way, but it is super delicious.
Thank you for being the most supportive community over the last 13 years and for continuing to cook the recipes.
Now let’s eat some cheesecake!!
What you will need:
- caster sugar – this will produce the best results and the beautiful creamy colour inside.
- full-fat Philadelphia cream cheese blocks, room temperature – it’s important that it is full fat and room temperature.
- 6 large eggs – it’s also important that these are room temperature. Approx. 300 g worth cracked
- thickened cream
- cornflour – gluten-free if required
- honey – this could also be maple syrup
- vanilla bean paste or vanilla extract
- fine salt
- baking paper
- 23-24 cm springform tin
Equipment
- baking paper
- 23 cm springform tin 9 cm deep
Ingredients
- 300 g caster sugar
- 1 kg full-fat cream cheese - room temperature, cubed small
- 6 large eggs - room temperature (Approx. 300g cracked weight)
- 500 g thickened cream
- 30 g cornflour
- 20 g honey
- 10 g vanilla bean paste - or vanilla extract
- 1/2 tsp fine salt
Instructions
- Preheat oven to 210°C or 410°F fan-forced.
- Take two large pieces of baking paper and scrunch them well. Line springform tin with baking paper, crossing them. It doesn't need to be perfect!
- Insert butterfly and add sugar to mixer bowl. Set timer to 5 min/37°C or 100°F/speed 3. Slowly add cream cheese cube by cube followed by eggs. For the TM7 - Set mixer and open lid, add 5 cubes at a time and keep mixing. Followed by 2 eggs at a time. Use the full 5 min to do this.
- Remove butterfly, scrape bowl down. Weigh in remaining ingredients and combine for 10 sec/speed 3/MC on.
- Pour mixture in to prepared tin, tap on the bench to remove bubbles. Bake in oven until the top is dark brown - start checking it around 35 min - mine took 45 min.
- Allow to cool on the bench for a few hours, then refrigerate for at least 6 hr. Remove 1 hr before serving.
Notes
Tip: Room temp eggs and cream cheese are essential. Soak eggs in warm water for 10 mins to bring to room temperature. Put cream cheese in a microwaveable bowl and microwave in bursts of 10 seconds at 40% power - taking care not to over warm or melt.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!