Basque Cheesecake
Indulge in the rich, rustic charm of Basque Cheesecake! This trending dessert is known for its deeply caramelised top and creamy centre. A bold bake that’s surprisingly simple with Versatié®. Perfect for restaurant menus, dessert displays, or a sweet signature offering. Try this recipe today!
| 295ml | Versatié® |
| 750g | Full fat cream cheese |
| 250ml | Caster sugar |
| 220g | Lightly whisked eggs |
| 30g | Cake flour |
| 5ml | Vanilla essence |
- Preheat oven to 200°C (fan off), with rack in the middle.
- Scrunch greaseproof paper and press into a 20cm springform pan, letting it extend beyond the edges.
- For the Cream Cheese Base
- In a stand mixer, beat cream cheese on medium speed for 2 minutes until smooth.
- Add sugar and beat on low speed for 10 seconds, just until combined.
- For the Cream Mixture
- In a separate bowl, whisk 60ml Versatié® with flour until smooth.
- Whisk in remaining Versatié® and vanilla extract until well combined.
- Combine & Mix Carefully
- With mixer on low, slowly pour cream mixture into cream cheese base.
- Add lightly whisked eggs and mix gently.
- Bake the Cheesecake
- Pour batter into prepared pan and tap gently to release air bubbles.
- Use a knife to pop any visible bubbles on the surface.
- Bake for 50–65 minutes, until top is deep golden brown.
- Cool & Set
- Cool cheesecake on counter for 2 hours.
- Chill uncovered in fridge for 8 hours or overnight.
