Basque Cheesecake Recipe
blood orange foam, cookie crumble, whipped cream
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Ingredients
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Cheesecake
Blood Orange Foam
Cookie Crumble
Whipped Cream
Method
Cheesecake Preparation
- 1
Make the Cheesecake Base
Preheat the oven to 200°C (400°F). In a mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one by one, mixing well after each addition. Stir in the heavy cream, vanilla extract, and salt until fully combined.
- 2
Bake the Cheesecake
Pour the cheesecake mixture into a greased springform pan. Bake for 25-30 minutes until the top is dark brown and the center is slightly jiggly. Remove from the oven and let it cool.
Blood Orange Foam Preparation
- 3
Prepare the Foam
Soak gelatin sheets in cold water for 5 minutes. In a saucepan, heat blood orange juice and sugar until the sugar dissolves. Remove from heat, squeeze excess water from the gelatin, and stir into the juice mixture until fully dissolved. Allow to cool, then fold in whipped cream gently.
Cookie Crumble Preparation
- 4
Make the Cookie Crumble
In a food processor, blend the digestive biscuits until finely crushed. Melt the butter and brown sugar together, then mix with the crushed biscuits until crumbly. Spread on a baking sheet and bake at 180°C (350°F) for 10 minutes.
Whipped Cream Preparation
- 5
Whip the Cream
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep refrigerated until ready to serve.
