Prep
30 minsBake
35 minsServes
12Difficulty
Medium About
From the Spanish region it’s named after this cheesecake is baked to the perfect light and creamy texture. The Basque Cheesecake's tanned exterior brings a sharper caramel flavour that balances out its inner sweetness. Serving the bake with a plum compote brings balance and acidity that takes it to a whole other level.
Let all of your ingredients get to room temperature prior to preparation and preheat the oven to 200°C/395F/Gas 6. Line a deep loose bottom cake tin (8 inches) with butter and parchment paper (there should be a good inch of parchment paper sticking out above the rim of the tin and soaking the paper in water helps its malleability).
Combine your cream cheese in a mixing bowl with your Tate & Lyle Pure Cane Golden Caster Sugar using an electric hand mixer or stand mixer.
Once your cream cheese and sugar are combined, add your double cream, flour, and eggs gradually and continue to mix, finishing your mix with the vanilla extract and combining until all smooth. The mix should be a thick but pourable consistency.
Pop your tin in the oven and cook for 35 – 40 mins – the top should go a deep brown colour but the cake will still feel wobbly in the tin. Don’t be tempted to leave longer as this will cause curdling.
Leave your cake out overnight in the tin, the residual heat will continue to cook it while it rests. You should give it a good 6 hours before fridge chilling ahead of decorating and serving.
To make your compote add your chopped plums, sugar and lemon juice to a saucepan and bring to the boil. Once boiling cover with a lid and reduce to a simmer. Allowing to cook for a further 5-10 mins (until thick and syrup-like in consistency).
Allow your compote to chill before removing your cheesecake from the fridge, carefully removing the parchment paper and plating before ladling the compote on top. Cut into wedges to serve (the texture should be semifreddo, expect the centre to be looser and creamier in consistency than the edges).
Ingredients – 7 items
1
Cheesecake
Vanilla extract
Full fat cream cheese
Medium eggs
Fairtrade Tate & Lyle Golden Caster Sugar
Tate & Lyle Granulated Sugar
Double cream
Plain flour
Plum Compote
Plums
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Lemon juice
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Find the recipe via link in our bip ☕️
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Find the recipe via link in our bio.
Happy Easter! 🥚🐰🌷
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Want to give it a try? Find the recipe via link in our bio 🥣
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Key initiatives funded by our Fairtrade Premium have included a programme focused on female empowerment by The Progressive Sugarcane Producers Association. This pilot project engaged women across four communities in Belize, providing them with essential skills in financial literacy, economic opportunities, and hands-on training.
These women, including Elsa Perez, learned to manage their sugarcane revenues, explore small business entrepreneurship, and diversify their income sources.
Learn more: https://www.sustainablyrefined.com/case-studies/uplifting-and-empowering-women-with-fairtrade/
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120ml Semi-skimmed milk
100ml Freshly brewed coffee
15ml Tate & Lyle caramel coffee syrup
5ml Tate & Lyle demerara sugar (optional)
Heat the milk and syrup in a small pan till frothy.
Turn down the heat, stirring in the coffee (and sugar if you like).
Pour and enjoy.
☕️ Our syrups are all vegan, so if you switch up your milk, your latte can be too.
#TateAndLyleSugars #Coffee #CaramelLatte
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Take a look, take your pick and have fun flipping! 🥞
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Find the full recipe via the link in our bio.
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We have been refining cane sugar in east London since 1878, and our roots run deep. We want our business and people to continue to thrive - from the raw sugarcane through our whole supply chain – and aim to become the most ethical and sustainable cane sugar refiner in the world.
Learn more: https://www.sustainablyrefined.com/.
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45ml Vodka
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15ml Espresso coffee liqueur
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Get your Tate & Lyle hazelnut syrup at the link in @tateandlylesugars’ bio.
Please drink responsibly.
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