Basque Cheesecake
I love having guests and the excuse to bake - and share the calories as well as the joy! This cheesecake is gluten free, without a biscuit base. It’s not burnt - honest! It’s meant to have this caramelised crust. Delicious with some roasted winter fruits, mulled wine pears or berries and maybe a praline cream.
Ingredients:
NB: make sure all the ingredients are at room temperature, not straight from the fridge. This ensures that it beats up more smoothly.
4 x 250g tubs light cream cheese (can use full cream if you prefer)
350g caster sugar
6 large eggs
200ml sour cream
300ml thickened cream
zest of one large lemon
2 tbsps gluten free plain flour
1/2 tsp salt
Line a 25cm round loose bottomed cake tin with baking paper, making sure it extends above the tin by about 5cm.
Heat the oven to 200 degrees C fan forced.
In a mixer beat the cream cheese, sour cream, cream, zest, salt and sugar until smooth, scraping down the sides as needed.
Beat in the eggs one at a time, then gradually add the flour. Beat till smooth.
Pour into the prepared tin and bake for about 50 minutes. It should be dark caramelised brown on top (and cracking is OK, and should have a bit of a quiver. It will continue to set as it cools. If it is not dark enough crank up the temperature and cook for another 5-10 minutes. Remove from the oven and cool.
When cool, remove carefully from the tin and serve with fruit and cream.