Recipes, re-invented from cooking shows
Easy Vanilla Nutmeg & Plum Basque Cheesecake
Prep. Time:
Baking Time:
Total Time:
15 minutes
55 minutes
5 hours 10 minutes including chilling
Serves:
10-12 servings
This is the easy version of Aaron's Vanilla Nutmeg and Plum Basque Cheesecake from Great British Bake Off Season 16. The original earned complete praise from both judges. Paul Hollywood called it baked really well with the perfect jelly wobble and lovely chocolate work. Prue Leith said it looked so...
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Ingredients
FOR THE CHEESECAKE
900g cream cheese, at room temperature
250g caster sugar
5 eggs, at room temperature
300ml double cream
100ml sour cream
50g plain flour
2 teaspoons vanilla extract
¾ teaspoon ground nutmeg
½ teaspoon salt
FOR THE PLUM TOPPING
4 tablespoons good plum jam
2-3 ripe plums, thinly sliced
Squeeze of lemon juice
FOR THE FINISH
Dark chocolate, grated with a coarse grater or peeler
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Instructions
PREP
Preheat oven to 200°C (400°F). Line a 23cm (9-inch) springform tin with baking paper, scrunching it up first so it creases and comes up the sides. The wrinkled paper is part of the authentic Basque look.
MAKE THE BATTER
Beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition.
Add cream, sour cream, flour, salt, vanilla, and nutmeg. Beat until completely smooth with no lumps remaining. Room temperature ingredients are essential here as cold cream cheese creates lumpy batter that will not smooth out.
Pour batter into the lined tin.
BAKE
Bake for 50-55 minutes. The top should be deeply caramelised with a properly dark brown colour, almost charred in spots. The centre will still wobble like jelly when gently shaken. This is correct.
The cheesecake will puff up dramatically during baking, then crack and sink as it cools. This is also correct and part of the characteristic Basque appearance.
Cool completely in the tin, then refrigerate for at least 4 hours. Overnight is better for the best texture and cleanest slicing.
TOP AND SERVE
Toss plum slices with lemon juice to prevent browning. Warm the plum jam slightly to loosen it to a spooning consistency.
Remove cheesecake from tin and peel away the baking paper. Spoon jam over the top, arrange plum slices attractively, and scatter generously with grated dark chocolate.
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