© J Sainsbury plc 2020
Basque cheesecake
There’s no getting away from this being a festival of dairy and sweetness, and while I refuse to feel guilty about indulging, I do so in slim wedges. This is a rare occasion where burning - to a degree - is to be encouraged, but it is a delicate balance with an element of unpredictability: the accuracy of your oven temperature, the fat content of the dairy, and - who knows - the alignment of the stars, can all affect the outcome. So, keep checking the colour as it nears the end of cooking, don’t give yourself a hard time if the cheesecake sticks a little to the paper, remind yourself it is supposed to be rustic and remember that a good dusting of icing sugar hides any imperfections.
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Ready in 1 hour 10 minutes
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Cooking time 60 minutes
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Prep time 10 minutes
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Serves 12
Ingredients
- 650g low fat cream cheese, softened
- 220g caster sugar
- 300ml double cream
- 2 tsp vanilla extract
- A pinch of salt
- 4 large eggs, room temperature, whisked
- 1-2 tbsp icing sugar (optional)
Method
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1
Preheat oven to 200°C and line a 20cm springform cake tin with a large circle of baking paper making sure that the paper goes just above the rim on the sides
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2
Whisk the cream cheese until smooth. Add the sugar, cream, vanilla and salt, and whisk until smooth. Add the eggs and mix until incorporated
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3
Pour into the prepared tin and tap gently against the work surface to remove any air bubbles. Bake for around 50 minutes, until the top browns. If you need to, increase the oven temperature to 230°C and bake for 10 minutes to brown it further. Cool completely and refrigerate. Dust with icing sugar to serve if you wish.
