Basque Cheesecake
- serving for 4
- 1.5-2 hours
- oven, pan, sieve
For Cheesecake
Ingredient
cream cheese 1 kg
caster sugar 380 g
eggs 7 pc
double cream 220 ml
plain flour 35 g
Seasoning
salt 1 tsp
vanilla extract 1 tsp
orange zest 1 pc
For Figs
Ingredient
figs 8-10 pc
Pedro Ximenez Sherry 100 ml
stock syrup 100ml
honey 1 tbsp
Directions
Preheat oven at 200c
Beat cream cheese until smooth then beat in sugar
Mix in eggs one at a time then add cream, salt and vanilla
Pound orange zest to release the oils then add to the mix
Sift and fold in flour gently
Line with two sheets of parchment paper and pour in the mix
Bake at 200c for 55-60 mins until the top is burnt
Remove from oven and allow to cool fully in fridge
Half the figs and braise in sherry, honey and syrup until tender
Remove figs and reduce the liquid until syrup
Serve cheesecake with figs
Principles
/
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Stock syrup: sugar:water=50:50
- It is important to preheat oven in the beginning for pastry making
- Color first then bake to your desired texture
credit to chefthombateman