Basque cheesecake is a great showstopper of a cake to bring out at birthdays, anniversaries and other special occasions. It’s a bit less rich than New York-style cheesecake, and it goes perfectly with some fresh berries on the side. It also pairs nicely with a small glass of sherry, as the dry, crumbly richness of the cake complements the syrupy sweetness of the drink very well. However you choose to serve it, this Basque cheesecake recipe never fails, so you don’t have to worry about split sides or an undercooked middle.
Ingredients:
- 3 cups and 2 tablespoons of cream cheese
- 1 cup and 2 tablespoons of caster sugar
- 2 tablespoons of gluten-free flour
- 3/4 cup of soured cream
- 4 eggs
- 2 teaspoons of vanilla
Instructions:
- Preheat the oven to 460 °F.
- Grease and line a deep 10-inch cake tin. Use plenty of parchment paper, it needs to come up and over the sides of the tin.
- Use a food mixer to whisk together the soft cheese and the sugar. Test it by rubbing a small amount between your fingers, if it feels grainy it needs more whisking.
- Add the flour, soured cream, eggs, and vanilla to the cream cheese mix. Mix by hand until it is smooth in consistency.
- Pour the mix into the cake tin. Tap the bottom of the cake tin with a wooden spoon to release any air bubbles.
- Bake the cake for 30 minutes, then leave it to cool and chill for 1 hour before serving.
