As soon as I ate this cheesecake, I knew my mission: get the recipe and adapt it for Thermomix. Now that I’ve done so, my life is pretty much complete.
I first ate a slice of bliss while shooting a video in San Sebastian. We stopped by La Viña, a famous pintxos (snack) bar which has lots of great food but is most famous for its cheesecake. Read more about my first bite of this life-changing cake and the tricky (and hilarious) story of getting the recipe!
The cake is more like a set custard. It is incredibly jiggly and wobbly when first cooked then it firms up a little as it cools and dries, settling to a more traditional baked cheesecake consistency.
Don’t be frightened by the dark exterior – that caramelised edge has just the right touch of bitterness to take the edge off the creamy interior.
If you’re making this in a TM31 you’ll need to reduce the quantities a little – check the recipe below. Don’t worry, your cake will be just as delicious.
See Tips for gluten-free, lactose-free and LCHF ideas!
Time: 1 hour 15 minutes
- 7 eggs
- 1000 grams (35.3 oz) cream cheese, chopped in cubes
- 350 grams (12.3 oz) white sugar
- 500 grams (19 oz) pouring cream (thickened is fine)
- 30 grams (1 oz) flour
- 6 eggs
- 900 grams (31.7 oz) cream cheese, chopped in cubes
- 300 grams (10.6 oz) white sugar
- 400 grams (14 oz) pouring cream (thickened is fine)
- 30 grams (1 oz) flour
1. Preheat oven to 200ºC (390°F).
2. Place eggs into mixing bowl and mix 20 sec/speed 4.
3. Add cream cheese and mix 30 sec/speed 5. Scrape down and mix for a further 30 sec/speed 5.5 or until smooth.
4. Add sugar and mix 1 min/speed 5.
5. Add cream and mix 30 sec/speed 5. Scrape down and mix for a further 30 sec/speed 5 or until smooth.
6. Add flour and mix 2 min/speed 5.
7. Line a 22 cm springform tin with paper, ensuring paper extends 10 cm beyond the top of the tin. Pour cheesecake mixture into tin.
8. Cook for 1 hour (200°C/390°F) (see Tips). Cool in tin. When cool, carefully open springform tin, peel away paper and transfer to a serving plate.
You could serve it with berries or just keep your bliss pure!
- Check the cake is ready using the ‘jiggle test’: you want a little bit of wobble in the centre and not too much around the edge. Err on the side of over-baking rather than under-baking if you are not sure.
- It is normal for the cake to darken on top as it caramelises but if you are concerned it’s getting too dark, place a sheet of baking paper over the cake about halfway through baking time.
- Gluten-free cake lovers can replace the plain flour with corn flour, arrowroot or gluten-free flour.
- Lactose-free cake lovers, guess what! A subscriber has successfully used Liddells lactose-free cream cheese and Zymil lactose-free light thickened cream. Adam says, “The texture looked a little thinner than yours towards the end, so I added 50 grams (2 oz) of flour instead of 30 grams (1 oz). It was done in 70 mins.”
- LCHF cake lovers can try Soph Wright’s version: “Sugar subbed for 200 grams (7 oz) baking stevia (which I would reduce again to 150 grams (5 oz)) and flour subbed for 10g coconut flour.” And she looooved the result. In fact, she sent me a very funny email while it was cooling: “Well I have just made the Basque Cheesecake (finally!) and I am very very upset and angry, and felt compelled to email you. Why do I have to wait so long for it to cool down???? Ahhhhhhh it’s killing me, taunting me with its sexiness……patience has never been my strength.”