Basque cheesecake
A caramelised top with a soft, creamy centre.
Ingredients
| Ingredient | Amount |
|---|---|
| Batter | |
| Cream cheese | 681 g |
| White sugar | 297 g |
| Fine salt | 3 g |
| Whole egg | 250 g |
| Double cream | 170 g |
| Total | 1401 g |
Method
- 1
Heat a conventional oven to 260°C / 500°F. Fit overlapping crumpled parchment inside the tin, covering its base and sides.
- 2
Process all ingredients until completely smooth, pausing to scrape the bowl. Pour into the prepared tin.
- 3
Bake for 25–30 minutes. Look for a dark brown surface, set edges and a centre that still wobbles.
- 4
A probe near the edge, about 2.5 cm inward and deep, should approach 85°C / 185°F.
- 5
Cool in the tin to room temperature before releasing. Refrigerate leftovers.