Basque Cheesecake

PREPARATION

All ingredients are required to be at room temperature so have the

• Cream cheese

• Cheese

• Eggs

• Cream

Out on the bench when you go to cook so the ingredients have a chance to combine together effortlessly.

NOTE: Open the tops of the cream cheese packages because once you touch the cream cheese your hands get slippery and it is extremely difficult to pull apart the foil.

1. While cold and with a zester or fine-tooth grater finely grate the Manchego cheese and leave to side to add later at room temperature.

2. Prepare the baking tin you will be cooking the Basque cheesecake in. Using a springform tin for ease of retrieval after cooked.

3. With two pieces of parchment paper long enough to hang over the rim by 5 centimetres / 2 inches scrunch the parchment paper up. Unfold and crunch again to limber up the paper this will allow the paper to be malleable and bend to fit the tin.

4. Press the paper into the springform pan with the paper running in opposite directions to ensure the liquid doesn’t leak out the sides. Fold the edges of the parchment over the rim of the tin to fasten it in place. Leave the tin to the side ready for the mixture.

5. To the room temperature add sugar and Manchego cheese and run the mixer on a low speed to combine the contents very well approx. 10 min.

NOTE: You will have to scrape down the paddle and the sides of the bowl a few times to ensure the mixture is fully combined.

6. Once you scrape down the paddle and bowl return the mixer to a low speed for an additional 10 minutes.

NOTE: you want to allow the cheese time to breakdown.

7. After a second paddle and bowl scrape, add the salt and now room temperature eggs on egg at a time until combined. This is take approx. 5 min.

8. Perform another scrape down and then throw in the plain flour. As this is just to aid the cheesecake in firming you do not need to allow the gluten to form. Once the flour has been mixed in approx. 2 min.

9. Pass the mixture through a fine mesh sieve into the springform tin. Tap the tin on the bench to rise any bubbles to the top and if there are bubbles on the surface pop them.

10. Carefully place the tin into a preheated oven of 240c / 460f on the middle rack for 40 minutes.

At the 40 minute mark check the jiggle of the cheesecake, you are after a firm jiggle with little movement.

NOTE: As you will notice the cheesecake is already beginning to caramelise. If you are concerned about the cake burning and adjusting the taste lower the temperature to 200c and move to the lower rack for 20 minutes.

11. Once happy with the jiggle have the cheesecake remain on the bench to cool for at lest one hour.

Once the cheesecake tin is able to be handled with ease place into the fridge for at least 6 hours to fully set.

NOTE: For best results leave the cheesecake in the fridge overnight.

TIPS: Ensure the cheesecake is fully cooled before placing in an airtight container as you do not want it to sweat.

SERVING

12. When you are ready to serve, have the cheesecake sit on the bench for 30 minutes to remove the chill.

13. Traditionally the Basque cheesecake is served with two slivers on a plate but you can elevate it by pairing it with a top shelf sherry or port.

Disfrutar

(enjoy)