Basque Cheesecake with Vanilla Extract

A generous, indulgent Basque cheesecake, enhanced by the aromatic notes of vanilla extract. Its beautifully caramelised surface contrasts with a delicately wobbly centre for an especially creamy texture.
 

Preparation

  • Preparation time: 15 minutes
  • Cooking time: +/- 1 hour
  • Resting time: overnight
  • Serves: 10 people (10 x 1)
  • Product used: Vanilla Extract 13053
Basque cheesecake with vanilla extract

Ingredients

  • 1000 g cream cheese (Philadelphia or similar)
  • 320 g caster sugar
  • 300 g whole eggs
  • 30 g lemon juice
  • 20 g vanilla extract (ref. 13053)
  • 5 g salt
  • 600 g double cream
  • 10 g flour

Method

  1. In the bowl of a stand mixer, whisk together the cream cheese and sugar.
  2. Gradually add the eggs, making sure to regularly scrape down the sides of the bowl.
  3. Add the lemon juice, salt, vanilla extract and flour. Mix well.
  4. Gently fold in the cream using a spatula.
  5. Pour the smooth mixture into a 23 cm x 10 cm cake tin.
  6. Preheat the oven to 230 °C and bake until the top is deeply caramelised/burnt, approximately 15 minutes.
  7. Reduce the oven temperature to 170 °C and continue baking for a further 20 minutes. The sides should be set while the centre remains wobbly.
  8. Leave to cool overnight in the refrigerator.