Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.
This week Sarah whips up Burnt Basque Cheesecake (recipe courtesy Charlotte Ree)
1 kg cream cheese, at room temperature
6 free range eggs, at room temperature
2 teaspoons vanilla bean paste
Line a 20 cm springform cake tin with baking paper. There is no art or precision to this, I simply tear two sheets of paper and crisscross them so the paper extends above the height of your chosen tin. Preheat the oven to 200°C. Beat the cream cheese and sugar in the bowl of an electric mixer fitted with a whisk attachment until smooth. Add the eggs, one at a time, whisking after each addition to combine. With a large spatula, scrape down the side of the bowl before adding the cream and vanilla and mixing to combine. Scrape down the side of the bowl once more, add the flour and mix to create a silky smooth batter. Pour into your tin and bake for 65–70 minutes, until you see the cheesecake’s deliciously darkened top. Remove from the oven. The cake will still wobble as though it is undercooked, but as it cools it will harden. Leave it in the tin for 10 minutes before removing it to cool completely. Serve at room temperature, on its own. This cake does not need a single thing added to it.
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