Basque Cheesecake for Skinnymixers Birthday
Servings: 12
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 but the cheesecake is still wobbly 2 inches from the edges - start checking it around 35 min - mine took 45 min. You may be tempted to bake it longer, but the jigglier it is the creamier and softer it will be once it’s set.
- 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.
