Desserts can really brighten up a room, and the team at Good Housekeeping shared their secret recipe for creating a delicious cheesecake from Spain. It won’t take a lot of effort, with the recipe calling for just six ingredients.
In a recent TikTok video, Good Housekeeping UK shared just how easy it is to recreate the dessert at home with minimal ingredients. Basque cheesecake is a traditional dessert from the Basque Country in northern Spain. It differs from what is typically thought of a cheesecake by its lack of crust, its high-temperature baking, and its creamy, almost custard-like centre.
It’s also recognisable for its “burnt” top, which is achieved by the high temperature bake. The centre will stay soft and jiggly due to the short time in the oven.
What’s even better is that Good Housekeeping’s recipe doesn’t require any elbow grease, but instead uses a blender to whip up the mixture.
The team said: “Just when we thought a Basque cheesecake couldn’t get any better, we learnt that you actually just whizz everything in a blender, making it one of the easiest desserts we’ve ever made.
“And now we’re a bit worried because now that we know how easy it is to make, we might just have to have it every week.”
Good Housekeeping’s recipe only needs six ingredients, many of which are fridge staples, so can be rustled up in no time. The team praised its “perfect creamy, mousse-like” texture as “one of the best things on Earth”.
Some foodie fans had mixed feelings about the cheesecake, with some saying it hadn’t been “burnt” enough. One person said: “It needs to be wobbly when it comes out of the oven. Basque cheesecake is slightly runny in the middle.”
Ellie said: “This recipe needs less time in the oven at a higher temperature. That way you get the burnt top and a more liquidy centre.”
Dace added, ” Add Bailey’s to it. You’re welcome.” Mics said, “Omg, this is dangerous.”
So if you’re looking for a more efficient method for creating your own Basque cheesecake, this is what you’ll need.
Ingredients
For the cheesecake
- Oil, to grease
- 550g full-fat cream cheese, at room temperature
- 200g caster sugar
- One tsp vanilla extract
- Five medium eggs, beaten
- 350g soured cream
- 40g cornflour
For the Manzanilla apricots
- 25g caster sugar
- 150ml manzanilla sherry
- 350g apricots, halved and destoned
Method
Preheat the oven to 200°C (180°C fan) gas mark 6. Grease and line the base and sides of a 20.5cm springform cake tin with a single, large piece of baking parchment.
In a large bowl, using a handheld electric whisk (or a freestanding mixer), beat the cream cheese, sugar, and vanilla for 3 minutes until the sugar has dissolved.
Gradually add the eggs, beating well after each addition. Add the soured cream and sift in the cornflour. Whisk until just combined.
Scrape the mixture into the lined cake tin and bake for 55 minutes, until deep brown with a slight wobble. Remove from the oven and leave to cool completely in the tin.
Meanwhile, prepare the apricots. Put sugar in a pan with 200ml water and heat gently, stirring to dissolve sugar. Bring to the boil. Add sherry and apricot halves. Reduce the heat and simmer gently for three to five minutes, or until the apricots are tender.
Remove apricots to a plate using a slotted spoon (discarding any skins if they’ve come off). Bubble the poaching liquid for ten to 12 minutes until reduced and syrupy. Leave both apricots and syrup to cool completely.
To serve, remove cheesecake from the tin, carefully peeling off the lining parchment, and transfer to a serving plate or cake stand. Serve with the apricots.