Dani Valent’s Basque burnt cheesecake

It is the dessert that has taken over the world. A rich, sweet smooth cheesecake with a
surprisingly light exterior. Australian food writer, Dani Valent, let’s us in on her version of the popular Basque burnt cheesecake.

10

Serves

15m

Prep

1h

Cook

Ingredients

Thermomix TM5

  • 7 eggs
  • 1000g (35.3oz) cream cheese, chopped in cubes
  • 350g (12.3oz) white sugar
  • 500g (19oz) pouring cream (thickened is fine)
  • 30g (1oz) flour
  • 2 lemons, zested
  • 10g fennel seeds, toasted until they pop and are fragrant, lightly crushed


Thermomix TM31 & Traditional cake mixer

  • 6 eggs
  • 900g (31.7oz) cream cheese, chopped in cubes
  • 300g (10.6oz) white sugar
  • 400g (14oz) pouring cream (thickened is fine)
  • 30g (1oz) flour

 

Method

Thermomix method

1. Preheat oven to 200ºC (390°F).

2. Place eggs into mixing bowl and mix 20 sec/speed 4.

3. Add cream cheese and mix 30 sec/speed 5. Scrape down and mix for a further 30 sec/speed 5.5 or until smooth.

4. Add sugar and mix 1 min/speed 5.

5. Add cream and mix 30 sec/speed 5. Scrape down and mix for a further 30 sec/speed 5 or until smooth.

6. Add flour and mix 2 min/speed 5.

7. Line a 22cm springform tin with paper, ensuring paper extends 10cm beyond the top of the tin. Pour cheesecake mixture into tin.

8. Cook for 1 hour (see Tips). Cool in tin. When cool, carefully open springform tin, peel away paper and transfer to a serving plate.

Traditional method

1. Preheat oven to 200ºC (390°F).

2. Place eggs into mixer bowl and mix until smooth and combined.

3. Add cream cheese and blend until smooth, stopping the scrape the sides of the bowl as necessary.

4. Add sugar and mix until smooth.

5. Add cream and mix until smooth.

6. Add flour and mix until smooth.

7. Line a 22cm springform tin with paper, ensuring paper extends 10cm beyond the top of the tin. Pour cheesecake mixture into tin.

8. Cook for 1 hour (see Tips). Cool in tin. When cool, carefully open springform tin, peel away paper and transfer to a serving plate.

Tips

  • Check the cake is ready using the ‘jiggle test’: you want a little bit of wobble in the centre and not too much around the edge. Err on the side of over-baking rather than under-baking if you are not sure.
  • It is normal for the cake to darken on top as it caramelises but if you are concerned it’s getting too dark, place a sheet of baking paper over the cake about halfway through baking time.

Learn more about the history of the Basque burnt cheesecake in

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