Name: This Basque Custard Cheesecake with berries is sure to wow your guests
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 8-10
Ingredients: 3 x 250g blocks of cream cheese, softened; 1 cup caster sugar; 2 tsps vanilla extract; 5 eggs, at room temperature; 300ml tub thickened cream; 1/4 cup custard powder; Fresh blackberries and raspberries, to serve

This Basque Custard Cheesecake with berries is sure to wow your guests

Delight in the contrast of a caramelised top and a feather-light cheesecake!

Serves 8-10

Prep

20M

Cook

Total

1H 20M

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Ingredients

3 x 250g blocks of cream cheese, softened

1 cup caster sugar

2 tsps vanilla extract

5 eggs, at room temperature

300ml tub thickened cream

1/4 cup custard powder

Fresh blackberries and raspberries, to serve

Method

Step 1

Invert base of a 20cm round springform pan (base measures 19cm). Grease base and side of pan. Cut 2 x 40cm sheets of baking paper. Place the baking paper sheets in pan, slightly overlapping, extending paper 3cm above pan edge. Use an 18.5cm plate to hold down the paper while making the filling.

Step 2

Process cream cheese, sugar, and vanilla in a food processor until smooth. Add eggs. Pulse until just combined. Add cream and custard powder. Process until smooth.

Step 3

Remove the plate from the prepared pan. Pour in filling. Place the pan on an oven tray.

Step 4

Cook in a moderately slow oven (160C) for 40 minutes. Increase temperature to a hot oven (200C) for a further 20 minutes, or until top is dark brown and filling is just set. Cheesecake should have a slight wobble. Remove. Stand in pan for 2 hours. Refrigerate for 4 hours or overnight.

Step 5

Remove cheesecake from the fridge 1 hour before serving. Transfer to a serving plate. Serve with berries.

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