Passionfruit Burnt Basque Cheesecake
Simple and elegant baked cheesecake with a hint of passionfruit
Equipment
- Stand mixer
- Kitchen scales
Ingredients
- 680 grams cream cheese
- 150 grams caster sugar
- 3 eggs
- 30 grams cornflour
- 85 grams cream
- 80 grams passionfruit syrup
Instructions
- Preheat the oven to 230°C / 446°F. Please don't use use the fan bake setting.
- Line an 9 inch round cake tin with baking paper that's large enough to cover the side of the tin.
- Beat the cream cheese and sugar on a low speed, gradually increasing the speed. DO NOT over-mix, you only want to mix the cream cheese and sugar until the sugar has dissolved, leaving no lumps.
- Add the eggs 1 at a time and mix until incorporated. Once smooth, turn to low speed and add the cornflour into the batter, then stream in the cream and the syrup.
- Deposit into the lined tins and bake for 20 minutes or until the surface turns dark.
- Let the cheesecake sit in room temperature until cool to the touch, then transfer to the fridge. Refrigerate for a few hours, best overnight to let the flavours set.