140gramcaster sugar and 1 tablespoon more for baking
1lemon for zest and a squeeze of juice
3largeeggs
1egg yolk
125millilitrecream
1teaspoonvanilla essence
20gramall purpose flour
Instructions
Arrange a piece of baking paper in the springform cake pan. Leave the baking paper hanging over the rim on all sides and set aside to use later.
Combine the cream cheese, sugar and lemon zest in a bowl. Use a hand mixer or kitchen aid to whisk the mixture until smooth and no lumps of cheese remain.
Next add the eggs one by one and mix well for 10 seconds in between before adding the next one.
Add the cream, lemon juice, vanilla essence and flour. Mix until fully combined.
Pour the batter into the cake pan and refrigerate for at least 30 minutes and up to 1 hour.
Meanwhile pre-heat the oven to 200°C (392°F).
Remove the cheesecake from the fridge and sprinkle the surface lightly with the remaining sugar.
Bake the cheesecake for 35-40 minutes. The surface should look burnt with a chocolate-brown color and the centre wobbly when you shake the pan.
Cool the cheesecake in the fridge for at least 2 hours.
Open the springform and peel off the baking paper from all sides carefully. Use a sharp knife to cut into portions if desired otherwise serve as is.
Notes
storage suggestionscheesecake can be stored in the fridge for 3 to 4 days. Store the cake in an airtight container, so it doesn't absorb any fridge odours.
Nutrition
Nutrition Facts
Mini Basque Cheesecake
Amount Per Serving (120 g)
Calories 750Calories from Fat 531
% Daily Value*
Fat 59g91%
Cholesterol 350mg117%
Sodium 457mg20%
Carbohydrates 43g14%
Sugar 41g46%
Protein 14g28%
Vitamin A 2408IU48%
Vitamin C 0.2mg0%
Calcium 169mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.