Spiced Basque-Inspired Cheesecake

  • Prep Time: 15 minutes + cream cooling time 15 minutes
  • Cooking Time: 45-48 minutes
  • Servings: 10-12
Jump To Recipe

This Spiced Basque-inspired Cheesecake is my twist on the ever popular one from Spain. I created it for Selector Magazine. Traditionally it is very dark on top and falls in the middle. This method gives a delicately spiced, even cheesecake which is not burnt.

Ingredients

  • 1 kg cream cheese or mascarpone
  • 200ml cream
  • 3 whole star anise
  • 7 eggs
  • 1 2/3 cups (365g) sugar
  • 1 tablespoon flour

Instructions

  1. Preheat the oven to 190’C. Remove cream cheese from fridge and allow to come to room temperature.
  2. Warm cream and star anise in a small saucepan over low heat. Remove from heat and leave to infuse for 20 minutes. Cool for 10 minutes in the fridge then strain and discard star anise.
  3. Combine cream with remaining ingredients on medium-low speed with electric beaters in a large bowl until smooth and creamy, approximately 10 minutes.
  4. Meanwhile, line a 25 cm springform pan or round baking pan with baking paper so that it extends beyond the edges of the pan. Gently pour mixture in and place on centre shelf of the oven. The cake will rise but, cooking at this temperature means it won’t drop too much when it’s out of the oven.
  5. Bake 40 minutes until only just set and still wobbly in the middle. If it isn’t quite brown enough on top increase the heat to 210’C for another 5 – 8 minutes, being careful it doesn’t burn too much. Better to under cook rather than over cook. Remove to bench and allow to come to room temperature, a couple of hours. It is moist and soft when served at this temperature, though it can be refrigerated. It is often served whole in the baking paper.

Notes

Lyndey’s Note: If you don’t want the delicate spicing, just leave out infusing the spices in the milk.

Try it after Prawns & Chickpeas with Garlic.

Search
More Recipes

Keep in touch!

Get Weekly Updates
RECIPES, TIPS, WINE, TOURS & MORE

Connect with me on:

Get Weekly Updates
RECIPES, TIPS, WINE, TOURS & MORE