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Basque Cheesecake For 1
A cheesecake without a water bath, no fancy equipment and the method literally tells you to burn it. Yet it has a creamy interior and a robust dark color on the outside making for an easy celebration cake for 1.
It’s February and yes that means it is almost Valentines Day. We are almost in business for one of the most hyped up holidays of the year. With flower and chocolate company going through the roof with sales this year how about we take it a step back get traditional. I have always felt that making something was more meaningful than buying something. I am not dissing the gifts, oh no I have loved receiving as much I have loved giving (maybe I love giving more). But I do love a hand made gift. There is something extremely special about the sentiment. In saying this, I am away from my better half for Valentines day and that’s because of our dear friend Covid.
Bringing me to this recipe, this recipe is an ode to all those couples who are not spending this day filled with love together. I know I would love to be sharing a pizza, some cake and cuddles but that isn’t happening so making this small batch Basque cheesecake is a celebration of love in my opinion. Further, if you are someone who doesn’t have a significant other to celebrate the day with then celebrate with your self by making this cake and enjoying it with some white wine or green tea (totally up tot you). OR, if you have someone special and are wondering what to make them for Valentines day, then look no further. Basically, whatever your plans are for this day, make the recipe and enjoy it.
So let’s talk Cheesecake, there are many types, this recipe has been one of my favorites for years but in 2020 it almost became Banana Bread 2.0, what do I mean by that? With everyone on lockdown, the recipe started trending and it made for a huge success as it was fuss free and used only a handful of ingredients. Cheesecake has been known to have a tough reputation, one which you needed a biscuit/sponge base, a water bath, low temperature, no cracking, no coloring, a fruit layer on top etc. This cheesecake defies all those odds and is indulgent to say the least. It makes for a great celebratory cake, just that you have made it to the end of the week as well.
With little to no stress, you can make this cake using an electric beater but a bowl and a whisk will work just fine. As it needs a few ingredients there aren’t any substitutes, you need to follow the recipe as mentioned in order to achieve that silky smooth cheesecake and burnt exterior. You will need an oven to bake this and it cannot be steamed or baked over the stove if you wish you achieve the burnt exterior. The batter itself can be steamed but it will not look or taste like a burnt Basque cheesecake, it would taste like a steamed sponge cheesecake cake. Also, the cake doesn’t taste burnt, that’s a very common question I get asked about this recipe. It adds a tone of earthiness and caramel to the velvet smooth texture. From a flavor stand point, I like t use vanilla bean paste or extract but not essence. You could use lemon zest, orange zest or a little rum/brandy/Cointreau. If you don’t have corn flour you can leave it out while making the batter. Also if your egg is not large you would be better off using 2 small eggs or 1 medium egg and 1 egg yolk.
To bake this cake you need a 4-5 inch springform tin (basically a tin where the sides release from the bottom) to bake this cake, a lot of baking paper to line the tin as well. You could get away with a 6 inch baking tin as well or it makes 3-4 cupcake size cakes if you don’t have access to small springform tins. A point to keep in mind, do not over bake the cake and ensure it is still soft when it comes out of the oven as it sets while it cools ensuring it gets firm. It stores well in the fridge once baked for 3-4 days (if it will last that long), you can freeze it in an air tight container for 10 days but nothing longer than that, the longer you keep it the drier it gets. You can double the recipe by multiplying the ingredients into 2 however you will need a larger baking tin in that case. Enough chat, happy baking!
Basque Cheesecake For 1
- Baking paper
- 5 inch Springform tin
- 1 Large Egg
- 80 ml Whipping cream
- 180 gm Cream cheese
- 55 gm Castor sugar
- 1/2 tsp Vanilla
- 1 tsp Flour
- 1 tsp Corn flour
- Pinch of Salt
- Preheat the oven to 200ºC and line your cake tin baking paper. The baking paper should come up on the sides so be generous with it.
- In a bowl beat the cream cheese and castor sugar together until the sugar is dissolved. Add the egg and beat until combined.
- Add the flour and fold into the mixture ensuring no lumps. Pour the cream into the batter and gently mix through until combined - if using an electric beater, at this stage switch to a spatula.
- Transfer the batter into the prepared tin and bake for 20-22 mins at 200ºC on the middle rack of the oven. Remove from the oven and leave to cool over a wire rack for 30 mins. Take out the sides of tin and using the baking paper remove the bottom, peel away the baking paper and serve.