Basque Cheesecake

Cook time 1 hour and 30 minutes
Servings 8-10

This cake is best eaten on the day of baking. You could add lemon or lime zest instead of orange zest and liqueur of your choice – e.g brandy, limoncello.

Ingredients

700g cream cheese, at room temperature

5 free range eggs
320g caster sugar
400ml double cream
2 tbsp plain flour
1 orange, zest
30ml amaretto or Frangelico liqueur
Berries of choice, to serve

Basque Cheesecake

This cake is best eaten on the day of baking. You could add lemon or lime zest instead of orange zest and liqueur of your choice – e.g brandy, limoncello.

Method

Preheat oven to 180°C fan-forced. Grease and line base and sides of a 23cm springform cake tin with baking paper, leaving excess paper 2cm above rim of the pan.

In a large bowl using an electric mixer beat the cream cheese until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Gradually beat in sugar, then cream, then sift the flour over and beat until smooth. Gently fold through orange zest and liqueur until well combined.

Pour batter into prepared pan and tap the tin gently on a flat surface to remove any air bubbles. Bake for 50-60 minutes or until the top is dark brown and cake is set but with a slight wobble in the centre (and a skewer inserted into the centre comes out clean). Remove from oven and set aside to cool completely before removing from the pan, loosening with a sharp knife to release, if required. Serve with berries of choice.