Try this Spanish-style baked cheesecake with a burnished exterior. 9 ensuring plenty of space above the middle shelf. Butter a deep 20cm, loose-bottom or springform cake chicken basque. Lay two large sheets of baking parchment, one on top of the other, one sheet turned 45 degrees, so the corners point in different directions.
Push the parchment into the tin, pressing into the corners and making sure plenty of paper is sticking out above the rim. Tip the soft cheese and sugar into a large bowl or a stand mixer. If it feels grainy, keep mixing for another minute or so. Pour into your lined cake tin, scraping out every last bit of cheesecake mixture.
Give the tin a sharp bang on the worktop to remove any air bubbles, then bake for 30 mins. Once cooked, the cheesecake should be deeply caramelised on the outside and puffed up like a soufflé. It will still have a wobble when you shake the tin. Chill for at least 1 hr before serving. Will keep in the fridge for up to two days. MACERATED BERRIES Steep some strawberries and raspberries in a little sugar and lemon juice.
The acidity helps balance out the rich cheesecake. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Grease an 8-inch cheesecake pan, I prefer removable bottom and line with parchment. Let the parchment extend up past the rim of the pan. In a mixer, beat cream cheese, sugar and vanilla until creamy and smooth on medium.
Add one egg at a time. Pour into your pan and bake 1 hour until very golden. Center should still have a joggle. Cool 5-10 minutes and remove from pan.
Microwave cream and chocolate together until melted. Add vanilla and drizzle over slices. This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated.
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