Basque Cheesecake
TIP Cut cheesecake with a hot wet knife for neater slices.
- Contains Eggs
- Contains Dairy
Prepared with
Ingredients
- For greasing soft butter
- 21oz cream cheese, at room temperature
- 6.13oz caster sugar
- 3 large eggs, room temperature
- 10.5fl. oz whipping cream, room temperature
- 1 tbsp plain flour, sifted
- 14fl. oz water
Instructions
Step 1
Using some soft butter, grease Multi-Purpose Tin. Line the base and side of tin with a layer of baking parchment, so it comes a few centimeters above the rim. Press paper into tin
Step 2
In a large bowl, or using a stand mixer, beat cheese and sugar together until smooth, beat in eggs, one at a time, making sure they are well incorporated. Then beat in cream and flour
Step 3
Pour the mixture into prepared tin
Step 4
Add water to cooking pot. Place top tier of reversible rack in pan, turned so that it sits higher in pot. Place cake tin on the top, close the lid and move slider to the COMBI-STEAM position. Select STEAM BAKE and set time to 30 minutes and temperature to 150˚C. Press START/STOP to begin cooking (the display will show PRE for approximately 20 minutes as it steams, then the timer will start counting down)
Step 5
It will still be very wobbly when cooked and should test approximately 65°C with a probe
Step 6
Allow the cheesecake to cool down in tin, (it may sink upon cooling). Chill in the refrigerator before serving