Ingredients
Model 5 Basque Cheesecake
- 7 eggs
- 1000 g cream cheese, chopped in cubes
- 350 g white sugar
- 500 g cream
- 30 g flour
TM 31 Basque Cheesecake
- 6 eggs
- 900 g cream cheese, chopped in in cubes
- 300 g white sugar
- 400 g cream
- 30 g flour
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Preheat oven to 200ºC.
- Place eggs into mixing bowl and mix for 20 sec/speed 4.
- Add cream cheese and mix for 30 sec/speed 5. Scrape down and mix for a further 30 sec/speed 5.5 or until smooth.
- Add sugar and mix for 1 min/speed 5.
- Add cream & mix for 30 sec/speed 5. Scrape down and mix for a further 30 sec/speed 5 or until smooth.
- Add flour and mix for 2 min/speed 5.
- Line a 22 cm springform tin with paper, ensuring paper extends 10 cm beyond the top of the tin. Pour cheesecake mixture into spring form tin.
- Cook for 1 hour (200ºC) (see tips). Cool in tin. When cool, carefully open springform tin, peel away paper and transfer to a serving plate.
Serve it with berries or just keep your bliss pure!
Basque Cheescake
Tip
This cheesecake is more like a set custard. It is incredibly jiggly and wobbly when first cooked then it firms up a little as it cools and dries, settling to a more traditional baked cheesecake consistency.
Don’t be frightened by the dark exterior – that caramelised edge has just the right touch of bitterness to take the edge off the creamy interior.
• Check the cake is ready using the ‘jiggle test’: you want a little bit of wobble in the centre and not too much around the edge.
• It is normal for the cake to darken on top as it caramelizes but if you are concerned it’s getting too dark, place a sheet of baking paper over the cake about halfway through baking time.
Watch me make the Basque Cheescake on my website and see my subscribers tips for LCHF, gluten-free & lactose-free variations
https://danivalent.com/cook/recipes/basque-cheesecake-free/
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This cheesecake recipe is to die for. I get rave reviews whenever I make it. It is silky smooth, creamy and indulgent. I have also made it by substituting the sugar with 350 grams of Lakanto Monk Fruit Sweetener and the 30 grams of plain flour for 30 grams of White Wings Gluten Free plain flour for friends and family who cannot have sugar and who are Coeliac. It is just as good as the original recipe. So easy to make in the Thermomix and comes out perfect every time. I even had a comment that it is better than my friend's favourite Basque cheesecake at her local french bakery. She couldnt believe it. I decorate with strawberries and blueberries and cream on the side. Absolutely divine. It is my all-time favourite cheesecake! Thanks Dani!
Best ever recipe, great birthday treat and went a long way,
Made this as one of my lockdown baking experiments- and now I'm worried I'm going to be 10kg heavier by the end - as I could easily whip up one of these every weekend. It was easy, looks great and tasted divine.
I feel I might as well throw out all other cheesecake recipes as I can't imagine wanting to go back to other recipes!
DEELISHOUS! will cook soon for christmas day. thx so much!
Wow,, I can make cheese cake now. this was soooooooo easy and devine. thanks so much
Sharon.thermomix:Sharon what size tin do you use when you half the recipe? 20cm? Thanks
I have made this cake about 20 times by now since I discovered your youtube clip, it is amazing and impresses my guests every time! Thank you so much for sharing it and greetings from New Zealand!
Really enjoyed this cake
turned out perfect.
@thermodudes
Oh, Ermagerd!
I have a new favourite cake! Super easy to make and left my knees weak!
AMAZING and feeds a crowd (however works just as well divided in half or even quartered!). Always get asked for the recipe...
NB: When served in San Sebastian (where it originates and is very famous) its always served at room temperature and with a glass of Pedro Ximenez (rich sherry liqueur) on the side or a sweet "sticky" wine would work too.
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729