Basque cheesecake

A one bowl bake for busy spells

Hello? Anyone home? Oh hi! Just me, dropping by to drop off a cheesecake. I’ve left it in your inbox.

Contrary to what that slightly unhinged opener might suggest, I’m alive and well. But, thanks to a very exciting time in my other life as a Comms Director, it’s been one of those months where a *lot* of things have fallen by the wayside. Tinkering in the kitchen and writing this newsletter (and more crucially, sleep) are all nestled in the carpet of dropped fruit I’ve spent the weekend sorting through. I’ve not been able to do much baking - in fact, I’ve not been doing much of anything other than work on three incredibly cool projects which are now thankfully all out in the world (a hint HERE of what I get up to when I’m not baking!). When I started this newsletter I was honest with myself about the fact that there would be spells like this. It’s the nature of wearing two hats, and something I do plan to write more about at some stage - perhaps when I’ve banked a little more REM!

In the absence of a newly written recipe, I’m sharing one from earlier this year. I developed this for another project, but couldn’t resist sharing it here too, perfect as it is for busy moments.

A good Basque has a blackened and irregular top, which to the uninitiated can look like something has gone badly wrong in the kitchen. This is as the higher baking beings intended it however, as the deeply caramelised and slightly bitter surface gives way to the smoothest, most decadent cheesecake center.

I have a real weakness for this odd looking dessert - perhaps it’s the unapologetic oddness of it that gets me - and what makes it all the more appealing is how straightforward it is to make. 

560g full fat cream cheese 

175g caster sugar

300g sour cream

4 eggs

1 tbsp vanilla bean paste OR 2 tbsp vanilla extract

50g plain flour 

Heat the oven to 220C. Cut two large rectangles of baking paper, and scrunch these into a deep 7” or 8” cake tin with a removable base (this will really help you get it out in one piece on the other side). This dog-earred style of lining looks all kinds of wrong, but is exactly right, and gives the finished cheesecake its traditional rustic appearance.

Place the cream cheese and sugar in a bowl, and whisk (either using a stand mixer, electric hand mixer or just a handheld whisk) for a couple of minutes until the sugar has dissolved. Add the rest of the ingredients, and mix until smooth and combined.

Pour into the lined tin. Bang on the work surface a few times to remove any air bubbles, then place in the centre of the oven and bake for 35-45 minutes, until the surface is a very dark brown (almost black), and the cheesecake has puffed up. Don’t worry if it’s cracked, that’s fine. It should still have a wobble when you shake it lightly. 

Remove and allow to cool to room temperature, then chill for one hour before serving.