Instructions
How to make a Basque Cheesecake
- 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).
