Indulge in the rich, creamy delight of Miguel Mastre’s Basque Cheesecake. With its perfectly caramelized top and creamy, custard-like interior, this recipe brings the classic Spanish dessert to life with a touch of elegance. Ideal for any occasion, Miguel’s Basque Cheesecake promises a delightful balance of textures and flavours that will captivate your taste buds and leave a lasting impression.
Ingredients
585 g cream cheese, at room temperature
4 eggs, at room temperature 245 g caster sugar
290 ml thickened cream (minimum 35% fat)
3 tablespoons cornflour pinch of salt flakes
300 gm milk chocolate
300 gm Cocoa butter
Ice cream sticks
Cooking Instructions
Preheat the oven to 200°C (fan-forced).
Grease a 23 cm springform tin and line with crushed baking paper, extending it 2 cm over the edge.
Beat the cream cheese until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Gradually beat in the sugar, then the cream
Add the cornflour and salt and beat until smooth.
Pour the batter into the prepared tin and tap gently on the bench to remove any air bubbles.
Rest for 5 minutes, then bake for 55 minutes or until the top is dark brown and a skewer inserted in the centre comes out clean
Switch off the oven and leave the cheesecake inside to cool to room temperature. (This is important – if you try to remove the cheesecake from the tin while it’s still warm it may collapse.)
Remove the cheesecake from the tin and serve. It will keep in an airtight container in the fridge for 1–2 days, but bring it back to room temperature before serving.
Place the ice cream stick into the base of a small portion of the cake and freeze until solid.
Melt the chocolate and cocoa butter over a double boiler and use to dip and coat the frozen cheesecake in the chocolate.
