Basque Cheesecake

Perfect for the upcoming holidays, this cheesecake is dense and heavy but tastes heavenly. It was one of the first things I made in the Thermomix. As I was scrolling through Thermomix recipes online, I saw Dani Valent describing this and I just thought “I have to make THAT!”

It surely did not disappoint. It was so good that I was only able to get one picture. It is a little tricky though as the batter was dripping down from the bottom of the springform pans and made a bit of a mess in my oven. I added in the directions to place a thick foil over the bottom of the pan and to place this on a baking sheet prior to baking, so hopefully you won’t have to clean your oven like I did.
All in all, it is a delightful cheesecake that never ceases to please every time I make it. A lot of my friends request that I make it for their birthdays. It’s that good!

Ingredients:

  • 7 eggs
  • 1000 grams (35.3 oz) cream cheese, chopped in cubes
  • 350 grams (12.3 oz) white sugar
  • 500 grams (19 oz) pouring cream (thickened is fine)
  • 30 grams (1 oz) flour

Thermomix Method

1. Preheat oven to 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 the bottom round of a 9 inch springform pan with a heave duty foil, clip on the sides and work the foil up the outside of the pan. Line the inside with parchment paper, ensuring paper extends 4 inches beyond the top of the pan. Place the pan on a baking sheet and pour cheesecake mixture in.

8. Bake for 1 hour at 390°F (see Tips). Cool in pan. When cool, carefully open springform tin, peel away paper and transfer to a serving plate.

You could serve it with berries or by itself!

Traditional Method

1. Preheat oven to 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.

Continue with procedure #7 above.

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.

Basque Cheesecake

Dense and heavy but so delightful, this Basque cheesecake was among the first recipes I tried using the Thermomix..

Ingredients

  • 7 eggs
  • 1000 grams (35.3 oz) cream cheese, chopped in cubes
  • 350 grams (12.3 oz) white sugar
  • 500 grams (19 oz) pouring cream (thickened is fine)
  • 30 grams (1 oz) flour

Directions

    Thermomix Method

  1. Preheat oven to 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 the bottom round of a 9 inch springform pan with a heave duty foil, clip on the sides and work the foil up the outside of the pan. Line the inside with parchment paper, ensuring paper extends 4 inches beyond the top of the pan. Place the pan on a baking sheet and pour cheesecake mixture in.
  8. Bake for 1 hour at 390°F (see Tips). Cool in pan. When cool, carefully open springform tin, peel away paper and transfer to a serving plate.
  9. You could serve it with berries or by itself!

    Traditional Method

  10. Preheat oven to 390°F.
  11. Place eggs into mixer bowl and mix until smooth and combined.
  12. Add cream cheese and blend until smooth, stopping the scrape the sides of the bowl as necessary.
  13. Add sugar and mix until smooth.
  14. Add cream and mix until smooth.
  15. Add flour and mix until smooth.
  16. Continue with procedure #7 above.

    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.

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