Basque Cheesecake Recipe

Inspired by Afghan Kitchen

Time1h 30m

Serves8

Puff pastry, poached rhubarb, cheesecake mousse, vanilla ice-cream.

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Ingredients

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Basque Cheesecake Ingredients

1 1/8 lb (500 g) Cream cheese

5.29 oz (150 g) granulated sugar

3 large Eggs

7/8 cup (200 ml) Heavy cream

1 tsp Watkins vanilla extract

1 sheet Puff pastry

10.6 oz (300 g) Rhubarb

1.06 cup (250 ml) Water

3 1/2 oz (100 g) Granulated sugar (for poaching rhubarb)

1 1/8 lb (500 g) Vanilla ice cream

Method

Directions

Prepare the Puff Pastry

Preheat your oven to 200°C (400°F). Roll out the puff pastry and fit it into a round tart pan, trimming the edges. Prick the bottom with a fork and bake for about 15 minutes or until golden. Let it cool.

Make the Cheesecake Mousse

In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream and vanilla extract until fully combined.

Bake the Cheesecake

Pour the cheesecake mixture into the cooled puff pastry shell. Bake in the oven at 200°C (400°F) for about 25-30 minutes or until the top is browned and the center is set. Allow it to cool completely.

Poach the Rhubarb

In a saucepan, combine the water and granulated sugar for poaching. Bring to a simmer. Add the rhubarb and cook for 5-7 minutes until tender but still holding its shape. Remove from heat and let cool in the syrup.

Serve

Slice the Basque cheesecake and serve it with poached rhubarb on top. Add a scoop of vanilla ice cream on the side.