The festive season is a time to indulge – A LOT more than many of us usually do. Which means after the endless parade of hot and cold meats, salads (maybe braaied lunch or vegetarian options?), cakes and desserts are definitely on the menu.
And while there are some interesting vegan alternatives, baking with eggs adds a richness and luxe mouthfeel that just can’t be beat.
We all love a festive get-together, whether it’s a braai with friends, a brunch with mom, or the cook-for-days Christmas extravaganza.
Any idea which sweet treats you’ll be serving? While custard is always a must, there are exciting new – as well as many revered – egg-based desserts you should consider this year.
Right on trend and taking the world by storm – and our taste buds really can’t wait – is Basque Baked Cheesecake. Originally from the Basque area of northern Spain, this delight has no crust, is dark and deeply caramelised and will be your new favourite from the very first soft, silky bite!
Recipe: Basque burnt cheesecake
The Basque Burnt Cheesecake with its dark, cracked top crust is trending globally. This delightful creation could be called an anti-cheesecake, as it is almost opposite to a traditional cheesecake.
Minus a biscuit base or a soft creamy centre but with an added heavily caramelised top, it’s extremely delicious and will have you looking at cheesecake with renewed appetite!
Preparation time: 30 minutes
Cooking time: 1 hour 45 minutes
Refrigeration Time: 12 hours
· 6 large eggs, at room temperature
· 4 x 250g blocks full-fat cream cheese (room temperature)
· 225g caster sugar
· Pinch of salt
· 150g thick cream
· 300g pouring cream
· 1 tsp vanilla extract
· 60g plain flour
You will need:
· 2 sheets baking paper (not wax wrap)
· 24cm springform tin
1. Before you start it is imperative that the cream cheese and eggs are at room temperature.
2. Preheat oven to 180°C and place oven rack in the centre of the oven.
3. Line a 25cm loose bottom springform cake pan with 2 sheets of baking paper, making sure the paper overlaps. Use the bottom of the cake tin to press the paper into the pan and then use your hands to crease the sides of the paper to hold its shape. Once the paper is moulded to the tin, you can remove the bottom and the paper and then reattach the bottom to the pan, placing the paper on top. Don’t worry about the creases and folds, it is part of the charm. Place the tin on a baking sheet.
4. Place all the ingredients into a blender and blend on medium speed until smooth. Set aside for 10 – 15 minutes to allow the bubbles to subside.
5. Pour the mixture into the prepared tin and place in the oven.
6. Bake for 1 hour 45 minutes, until golden brown and firm with a slight jiggle in the centre. The cheesecake will puff up like a soufflé during baking and collapse when removed from the oven, this is completely normal and creates the distinct cracked and rustic looking top. Remove from the oven and allow to cool to room temperature. Refrigerate overnight before serving.
7. Before serving, remove from the refrigerator and allow enough time to reach room temperature. Cut into thin slices with a sharp knife dipped in hot water.
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More food options: oven roasted beetroot and butternut pasta