Burnt Basque Cheesecake and Caramel Sauce
John and Lisa are in their Weekend Kitchen today with a menu perfect for feeding a crowd. Finally it's their irresistible Burnt Basque Cheesecake which is served with a decadent Caramel Sauce.
Burnt Basque Cheesecake and Caramel Sauce
Serves 6 - 8
Ingredient
1kg cream cheese
7 eggs
400g caster sugar
2 tbsp plain flour
200ml double cream
2 -3 tsp vanilla paste
Caramel Sauce
250g caster sugar
1 tbsp water
50g butter
120ml double cream
Method
1. Preheat the oven to 220º or 200ºc Fan
2. In an upright mixer or in a large bowl with an electric whisk, beat together the cream cheese, sugar and flour. Whisk the eggs separately with the vanilla then slowly add to the cream cheese a bit at a time, whisking continuously. When it is all combined add the double cream at the last minute to incorporate. Don’t over whisk it at this point.
3. Line a 10 inch (25 cm) springform cake tin with enough parchment paper that it extends past the edges of the pan. This will help you remove the cheesecake from the pan later on and will prevent it from sticking. Just scrunch the parchment paper in! It gives a beautiful, rustic look.
4. Fill the lined tin with the mix and place in the oven and bake for 40-45 minutes. It should be nice and golden yet a little wobbly in the middle still. Remove from the oven and leave to cool slightly before putting it in the fridge to cool completely.
5. To make the caramel, place the sugar in a large frying pan, wet the sugar with a little water so it’s like wet sand. Place over a high heat, do not stir it at this point. Leave the caramel to bubble away, when it is a dark amber colour, gently swirl the pan to combine. Remove from the heat and add the butter, then put back on the heat and whisk. Now add the cream, bring to the boil and whisk again to combine. Remove from the heat and leave to cool slightly before serving along with a slice of your delicious cheesecake.