Ingredients
10 slice(s)
Model 5 Basque Cheesecake
- 7 eggs
- 1000 g cream cheese, chopped in cubes
- 350 g white sugar
- 500 g cream
- 30 g flour
TM 31 Basque Cheesecake
- 6 eggs
- 900 g cream cheese, chopped in in cubes
- 300 g white sugar
- 400 g cream
- 30 g flour
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6
1h 15min
Preparation 15minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
- Preheat oven to 200ºC.
- Place eggs into mixing bowl and mix for 20 sec/speed 4.
- Add cream cheese and mix for 30 sec/speed 5. Scrape down and mix for a further 30 sec/speed 5.5 or until smooth.
- Add sugar and mix for 1 min/speed 5.
- Add cream & mix for 30 sec/speed 5. Scrape down and mix for a further 30 sec/speed 5 or until smooth.
- Add flour and mix for 2 min/speed 5.
- Line a 22 cm springform tin with paper, ensuring paper extends 10 cm beyond the top of the tin. Pour cheesecake mixture into spring form tin.
- Cook for 1 hour (200ºC) (see tips). Cool in tin. When cool, carefully open springform tin, peel away paper and transfer to a serving plate.
Serve it with berries or just keep your bliss pure!
Basque Cheescake
Accessories you need
-
Spatula TM5/TM6
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Tip
This cheesecake is more like a set custard. It is incredibly jiggly and wobbly when first cooked then it firms up a little as it cools and dries, settling to a more traditional baked cheesecake consistency.
Don’t be frightened by the dark exterior – that caramelised edge has just the right touch of bitterness to take the edge off the creamy interior.
• Check the cake is ready using the ‘jiggle test’: you want a little bit of wobble in the centre and not too much around the edge.
• It is normal for the cake to darken on top as it caramelizes but if you are concerned it’s getting too dark, place a sheet of baking paper over the cake about halfway through baking time.
Watch me make the Basque Cheescake on my website and see my subscribers tips for LCHF, gluten-free & lactose-free variations
https://danivalent.com/cook/recipes/basque-cheesecake-free/
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentThis cheesecake recipe is to die for. I get rave...
This cheesecake recipe is to die for. I get rave reviews whenever I make it. It is silky smooth, creamy and indulgent. I have also made it by substituting the sugar with 350 grams of Lakanto Monk Fruit Sweetener and the 30 grams of plain flour for 30 grams of White Wings Gluten Free plain flour for friends and family who cannot have sugar and who are Coeliac. It is just as good as the original recipe. So easy to make in the Thermomix and comes out perfect every time. I even had a comment that it is better than my friend's favourite Basque cheesecake at her local french bakery. She couldnt believe it. I decorate with strawberries and blueberries and cream on the side. Absolutely divine. It is my all-time favourite cheesecake! Thanks Dani!
Best ever recipe, great birthday treat and went a...
Best ever recipe, great birthday treat and went a long way,
Made this as one of my lockdown baking...
Made this as one of my lockdown baking experiments- and now I'm worried I'm going to be 10kg heavier by the end - as I could easily whip up one of these every weekend. It was easy, looks great and tasted divine.
I feel I might as well throw out all other cheesecake recipes as I can't imagine wanting to go back to other recipes!
DEELISHOUS! will cook soon for christmas day. thx...
DEELISHOUS! will cook soon for christmas day. thx so much!
Wow,, I can make cheese cake now. this was...
Wow,, I can make cheese cake now. this was soooooooo easy and devine. thanks so much
Sharon.thermomix:Sharon what size tin do you use...
Sharon.thermomix:Sharon what size tin do you use when you half the recipe? 20cm? Thanks
I have made this cake about 20 times by now since...
I have made this cake about 20 times by now since I discovered your youtube clip, it is amazing and impresses my guests every time! Thank you so much for sharing it and greetings from New Zealand!
Really enjoyed this cake turned out perfect.
Really enjoyed this cake turned out perfect.
@thermodudes
Oh, Ermagerd!...
Oh, Ermagerd!
I have a new favourite cake! Super easy to make and left my knees weak!
AMAZING and feeds a crowd (however works just as...
AMAZING and feeds a crowd (however works just as well divided in half or even quartered!). Always get asked for the recipe...
NB: When served in San Sebastian (where it originates and is very famous) its always served at room temperature and with a glass of Pedro Ximenez (rich sherry liqueur) on the side or a sweet "sticky" wine would work too.
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
This is my go to cheesecake for dinner parties....
This is my go to cheesecake for dinner parties. Perfect every time and EVERYONE asks for the recipe! Thank you Dani Valent!!!!!!
I've made this several times now. Everyone always...
I've made this several times now. Everyone always raves about it. So easy and so good. Thanks for sharing.
Hi, I tried the recipe ...
Hi, I tried the recipe
But I added cream cheese and sugar first follow by egg, finally whipping cream and flour,
Some times it's perfect 💯 but some times the texture is not smooth ( clumpy ),
Anyone knows why???
Regards
Delicious! 😍😍😍
Delicious! 😍😍😍
Amazing! Trust the recipe. It’s not the...
Amazing! Trust the recipe. It’s not the prettiest but it is so creamy and delicious it can be forgiven. I’ll definitely add the baking paper to the top halfway through cooking time as per the video next time.
amazing
amazing
This was amazing, and very easy to make.👍
This was amazing, and very easy to make.👍
Had friends stay with us for Easter - as my...
Had friends stay with us for Easter - as my girlfriend and I are keen Thermomix users we quite often experiment and share the experience. My friend arrived with this delicious cheesecake for us for the weekend. It is fabulous!! She did reduce the sugar to 100gm and added a bit of Vanilla bean paste as previous comment stated. It was perfect, so this recipe has now been added to 'my collection' for future reference.
(My TM contribution was the No Fail Creamy Cauliflower Mash LCHF - tastes just like mashed potatoes and it was so delicious that we purchased more cauliflower and made it again for our dinner on Sunday night).
My 1st attempt failed miserably as the extremely...
My 1st attempt failed miserably as the extremely watery mixture leaked like crazy through my springform pan and basically flooded the base of my oven.
2nd attempt - lined the INTERNAL of the springform pan with aluminium foil. It aint pretty but it stopped the leak. When I removed the cake, it was rather soft and there was a slight watery / oil base at the bottom. I am not sure what caused it. I tried to remove the liquid and let the cake chill in the firdge overnight. That did the trick. The cake harden to a much nicer texture. Overall, I love the taste of this cake though I wonder if I could reduce the sugar amount by perhaps 1/3? Any suggestsion on :
1) What kind of springform pan I should use so that I don't need to wrap the aluminium foil?
2) Whether it is okay to reduce the sugar content (I am using TM31) to lets' say 200g?
I am about to try this using cornflour instead of...
I am about to try this using cornflour instead of flour to make it Gluten Free.
Not my idea, my friend and consultant does it GF and says it comes out perfect.
This is a hit with the crew. I cut down the sugar...
This is a hit with the crew. I cut down the sugar to 100g and a splash of vanilla paste, still works a treat!
Absolutely love this recipe. Today it’s sky...
Absolutely love this recipe. Today it’s sky high. Feeling proud.
Kazzer
I have made this a few times & my extended family...
I have made this a few times & my extended family loves it. Makes a big cake so great for a gathering or to give a chunk to family. Absolutely divine!
There is a step missing in the recipient presented...
There is a step missing in the recipient presented here (adding the cream to the cheesecake mix) which is in the recipie on the website, which also appears later in the post here. The cake is great - very easy to make and everyone enjoyed it.
Any particulat type of cream?
Any particulat type of cream?
This cheesecake recipe seems to break the rules...
This cheesecake recipe seems to break the rules but trust the instructions and be reassured by watching the video! As a whole cake to present to friends and family, be prepared they might think you are sharing a culinary disaster with a cracked top, flopped down in the middle and burnt all over! But what a delicious surprise to discover how tasty the richly caramelised crust is. If you decorate with fresh berries in the centre it will complete your culinary triumph! A kilo of cream cheese plus cream and lots of eggs seems crazy, but you are sharing it with friends. Maybe some of the kilojoules get roasted out?!!!!
John Clark
Independent Consultant (WA)
This is the best cheesecake ever & I never used to...
This is the best cheesecake ever & I never used to like baked cheesecakes, I've made it a million times & everyone who has tried it love it!! Plus it's so easy!! My hot tip is after pouring the mixture into the tin put some milk into the TM bowl & whizz it up on speed 10 for a few mins to clean the bowl & make yourself a "cooks treat" Basque Cheesecake milkshake
Cooking from scratch www.arwensthermopics.com