Burnt Basque Cheesecake with Mulled Cider Apples
The perfect barbecue showstopper, under the smoky surface of this cheesecake lies a creamy, just-set velvety interior. Serve with warm vanilla-infused mulled apples.
Ingredients
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500g/1lb 2oz cream cheese
200g/7oz caster/ superfine sugar
4 large eggs
500ml/17 fl oz double/heavy cream
1 tbsp plain/all-purpose flour
1 tsp vanilla extract
Butter (for greasing)
4 apples, peeled, cored and quartered
200g/7oz sugar
3-4 star anise
2 cinnamon sticks
5-6 cloves
Method
1. Preheat your barbecue/grill to 200°C/392°F indirect and grease a 9-inch cake tin with butter. Line the base and sides with baking paper.
2. In a bowl, beat the cream cheese, sugar, eggs, cream, flour and vanilla until smooth. Pour the batter into the prepared cake tin.
3. Bake for about 50-60 minutes until the top is dark golden brown and the center is slightly wobbly.
4. Remove from the oven and let it cool completely in the tin before transferring to the fridge to chill for a few hours or overnight.
5. Remove the barbecue deflectors. Place all of the apple ingredients in a pan and simmer until the apples are cooked and the cider has reduced to a sticky syrup. Set aside until the cheesecake is cool and then serve together.
More Recipes Ideas from Ben Forte
Method
1. Preheat your barbecue/grill to 200°C/392°F indirect and grease a 9-inch cake tin with butter. Line the base and sides with baking paper.
2. In a bowl, beat the cream cheese, sugar, eggs, cream, flour and vanilla until smooth. Pour the batter into the prepared cake tin.
3. Bake for about 50-60 minutes until the top is dark golden brown and the center is slightly wobbly.
4. Remove from the oven and let it cool completely in the tin before transferring to the fridge to chill for a few hours or overnight.
5. Remove the barbecue deflectors. Place all of the apple ingredients in a pan and simmer until the apples are cooked and the cider has reduced to a sticky syrup. Set aside until the cheesecake is cool and then serve together.
