Basque Cheesecake for Skinnymixers Birthday

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5 from 1 vote

Basque Cheesecake for Skinnymixers Birthday

Prep Time20

Cook Time1

Cooling6

Course: Dessert

Cuisine: Dessert

Servings:

Calories: 583kcal

Author: Skinnymixers

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

Metric - Imperial

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.

Nutrition