Basque cheesecake made in a blender

Unbeatable texture and heavenly flavour.

This burnt Basque cheesecake made in a blender is the easiest cheesecake of all time! It has an unbelievable texture, a beautiful rustic appearance and tastes like cream caramel in cheesecake form. Don't worry about any fancy mixing techniques, just blend all the ingredients in the Vibe Blender, pour it into a pan and bake it. This Basque cheesecake is quick, simple and totally foolproof. The hardest part is waiting for it to cool but we promise, it's worth the wait.

Basque cheesecake originates in Northern Spain's Basque region. It’s a crustless cheesecake, baked at a high temperature to achieve its signature burnt surface, sunken middle and rustic edges. Its creamy, mousse-like, custardy centre and caramelised edge are uniquely delicious.

Like all good homemade desserts, Basque cheesecake tastes even better the next day. Make this one the day before you need it to ensure the flavours have fully developed. Basque cheesecake made in a blender is so good that its’ honestly best served plain.

TIPS FOR MAKING BASQUE CHEESECAKE IN A BLENDER

1.  For the best texture use the Vibe Blender System on a low setting and avoid over blending.

2.  Always use full-fat cream cheese and full-fat cream that can be whipped.

3.   Take the ingredients out of the fridge before you make this recipe so that they are all at room temperature. 

4.   This recipe uses less sugar than most Basque cheesecake recipes so avoid reducing it further, as this will impact how the surface will caramelise in the oven.

5.   A small amount of flour helps stabilise the filling. Use all-purpose flour or corn flour for a gluten free cheesecake.  

6.   Don't line the pan with flat, smooth baking paper. The best way is to scrunch the paper up in your hands, then smooth it out and press it into the pan. The wrinkles add to the perfectly imperfect Basque cheesecake appearance.

INGREDIENTS

4 large eggs 
1 cup whipping cream
1 teaspoon vanilla
3 tablespoons plain, all-purpose flour (or corn flour)
500g cream cheese, chopped into small pieces
¾ cup (160g) caster sugar
Pinch salt

METHOD

1.   Make sure all the ingredients are at room temperature.
2.   Preheat the oven to 200C / 392F fan forced.
3.   Prepare a 7-inch spring-form pan loosely lined with baking paper that sticks up over the edge to contain the cheesecake as it rises. 
4.   Add all the ingredients into the Vibe Blender jug in the order listed.
5.   Choose ‘smoothie’ mode, toggle to speed 4 and blend for 30-40 seconds.

6.   Pour the batter into the prepared pan. Tap on the bench to release air bubbles in the batter.
7.   Bake for 40 minutes, checking after 30 minutes. The bake time will depend on your oven. It is ready when the top is golden brown but still slightly jiggly in the centre. As it bakes, the cheesecake rises dramatically like a soufflé. Once cooled, the top will deflate and turn darker and shiny.

8.   Remove the cheesecake from the oven and let it cool completely in the pan at room temperature. Once cool, place it in the fridge for at least 4 hours to set completely before removing the pan and serving.
9.   Store leftover Basque cheesecake in an airtight container in the fridge for up to 5 days.

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