Blender Basque cheesecake.William MeppemI consider myself a cheesecake purist and this is hands-down the most glorious and decadent version. It's so easy to make – all you need is five ingredients,a blender and a stinking-hot oven.
INGREDIENTS
- 650g cream cheese,at room temperature,cubed
- 350g mascarpone
- 300g caster sugar
- ½-1 tbsp vanilla bean paste
- 9 extra-large egg yolks
- small pinch salt
METHOD
- Preheat the oven to 215C fan-forced (235C conventional). Grease a 20cm springform cake tin. Line it generously with baking paper so that it extends above the rim.
- Put all the ingredients in a large blender (minimum 2-litre capacity). Pulse until very smooth. You may need to scrape down the sides once or twice to ensure all the ingredients are incorporated.
- Pour into the prepared tin,then tap the pan against the bench a few times to smooth the top and eliminate larger air bubbles.
- Pop in the oven for 20-25 minutes. It should be dark and burnt-like on top,and if you gently shake the pan,the surface should roll in a gentle wave.
- Cool in the pan until it reaches room temperature,then rest in the fridge overnight,uncovered.
- To serve,release and remove the sides of the tin. Use a sharp knife to cut slices,wiping the blade clean after each cut.
Serves 12
Note:The cheesecake can be refrigerated for up to 3 days.
This recipe is from episode two ofGood Food Kitchen season 2,screening on 9Now.