My grandma's cheesecake
Right..this is a fantastic cheesecake, it is my grandma's recipe and it is lush and so easy that it is ridiculous. It is based on the Basque Cheesecake recipe. In Bilbao you can find it in many restaurants. It has just the right amount of caramelised exterior, this is what makes it so special, it is not too sweet. Whenever I make it, it is a triumph, people ask me for this recipe again and again and again. I urge you to have a go. You could serve if with membrillo “quince jam” it works really well. this method is with the Thermomix but it is also very easy to do it with out it.
My grandma's cheesecake
Right..this is a fantastic cheesecake, it is my grandma's recipe and it is lush and so easy that it is ridiculous. It is based on the Basque Cheesecake recipe. In Bilbao you can find it in many restaurants. It has just the right amount of caramelised exterior, this is what makes it so special, it is not too sweet. Whenever I make it, it is a triumph, people ask me for this recipe again and again and again. I urge you to have a go. You could serve if with membrillo “quince jam” it works really well. this method is with the Thermomix but it is also very easy to do it with out it.
Open in Cookpad AppSteps
- 1
Ideally, bring the cream cheese at room temperature. This is important to the finished texture of the cheesecake. Preheat the oven to 220o C/gas 6.
- 2
Line a round 20-21 cm loose bottemed cake tin with a double-thickness of non stick baking paper (I put a double layer of foil paper as well outside the cake tin). The mixture is very runny, this is normal.
- 3
Add all the ingredients in the Thermomix bowl program 30 seconds/speed 5.
- 4
Pour the mixture into the prepared tin and bake for 35-45 minutes, (depending on the oven) until browned on top but the centre still a bit wobbly. It will firm up as it cools. Turn off the oven, leave the door slightly ajar and leave it to cool inside. This is what helps give it a silky-smooth texture.
- 5
When cool undo the sides of the tin, carefully peel the paper away then invert the cake onto a plate, peel the paper off the base and turn it right side up onto a plate.
- 6
Note: if the cheesecake is getting a bit too brown on top just put on top a piece of foil paper to cover it and bake it for 10 more minutes, until it does feel wobbly.
Enjoy!
Cooksnaps
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