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Basque cheesecake
Serves 6-8 Desserts and puddings
Ingredients
- 500g cream cheese, at room temperature
- 160g caster sugar
- ¼tsp sea salt
- 2 eggs
- 1 egg yolk
- 260ml double or whipping cream
- 10g plain flour
- 1 lemon (preferably Meyer), finely sliced, to decorate (optional)
For the lemon purée
- 2 lemons (preferably Meyer)
- 60g honey
Method
Preheat the oven to 180C/160C F/Gas 4. Grease and line a 25cm round cake tin with baking paper, so it overhangs slightly.
To make the lemon purée, pierce the lemons with a skewer, then immerse in a small pan of water. Bring to the boil and cook for 5 minutes. Discard the water and repeat the process two more times; by this stage, the lemons should be soft to the touch. Drain and blend with the honey and 1tbsp water until smooth. Pass through a sieve to get rid of seed remnants.
In the bowl of a stand mixer using the paddle attachment (or by hand), beat the cream cheese, sugar and salt until smooth. Add the eggs and beat until smooth. Add the cream and mix well, but gently so as not to overwork or whip it. Sift the flour over the batter and fold through. Smooth 100g lemon purée over the base of the cake tin (leftovers keep in the fridge for weeks). Pour in the batter and bake for 40 minutes, until golden brown but still jiggly in the centre. Cool at room temperature.
Decorate with lemon slices, if liked.
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