Basque Cheesecake Au Citron Recipe
Cassis, Pistachio, Crème Legere
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Ingredients
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For the Basque Cheesecake
For the Cassis Sauce
For the Pistachio Crème Légère
Method
For the Basque Cheesecake
- 1
Preheat the Oven
Preheat your oven to 220°C (428°F). Line a 9-inch springform pan with parchment paper, ensuring the paper goes up the sides.
- 2
Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar and mix until well combined.
- 3
Add Eggs and Cream
Add the eggs one at a time, mixing well after each addition. Then, add the heavy cream, lemon zest, and lemon juice, mixing until fully incorporated.
- 4
Incorporate Dry Ingredients
Sift the flour and salt into the mixture and gently fold until just combined. Be careful not to overmix.
- 5
Bake the Cheesecake
Pour the cheesecake batter into the prepared springform pan. Bake in the preheated oven for 40-50 minutes or until the top is deeply golden and the center is slightly jiggly. Turn off the oven and let it cool inside for about 1 hour.
- 6
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
For the Cassis Sauce
- 7
Combine Ingredients
In a small saucepan, combine the blackcurrant puree, granulated sugar, water, and lemon juice.
- 8
Cook the Sauce
Heat the mixture over medium heat, stirring until the sugar is dissolved. Let it simmer for about 5-7 minutes until slightly thickened. Remove from heat and cool.
For the Pistachio Crème Légère
- 9
Whip the Cream
In a mixing bowl, whip the heavy cream until soft peaks form.
- 10
Add Pistachio Paste
Fold in the pistachio paste and powdered sugar gently until well combined.
- 11
Chill the Crème Légère
Refrigerate the pistachio crème légère until ready to serve.