Grandma’s Baked Cheesecake

Grandma’s Baked Cheesecake

This cheesecake is based on the Basque Cheese cake. In Bilbao you can find the in many restaurants. It is extremely easy to make, it has just the right amount of caramelised exterior, this is what makes it so special, it is not too sweet. Whenever I make them they are a triumph, people ask me for this recipe again and again and again. I urge you to have a go. You could serve if with membrillo “quince jam” it works really well.

Ingredients

500 grs of full fat cream cheese (ideally 250 grs full fat Philadelphia and 250 grs ricotta cheese)
4 large eggs
200 grs caster sugar
250 grs double cream
20 grs plain flour
1 tsp of vanilla essence
Membrillo, to serve (optional)

Ideally, bring the cream cheese at room temperature. This is important to the finished texture of the cheesecake.

Preheat the oven to 220o C/gas 7.

Line a round 20-21 cm loose bottemed cake tin with a double-thickness of non stick baking paper (I put a double layer of foil paper as well outside the cake tin). The mixture is very runny, this is normal .

Add all the ingredients in the Thermomix bowl program 30 seconds/speed 5.

Pour the mixture into the prepared tin and bake for 35-45 minutes, (depending on the oven) until browned on top but the centre still a bit wobbly. It will firm up as it cools. Turn off the oven, leave the door slightly ajar and leave it to cool inside. This is what helps give it a silky-smooth texture.

When cool undo the sides of the tin, carefully peel the paper away then invert the cake onto a plate, peel the paper off the base and turn it right side up onto a plate.

Note: if the cheesecake is getting a bit too brown on top just put on top a piece of foil paper to cover it and bake it for 10 more minutes, until it does feel wobbly on top.

Enjoy!