BASQUE BURNT CHEESECAKE WITH FRUIT COULIS - TARTA DE QUESO 'LA VIÑA' - TM & TRADITIONAL METHOD

This is a very simple yet delicious cake that it is very simple to make and it just tastes amazingly good. Some recipes let it burn a bit more, but I find that it is much better like the one in the photo. I served it with a fruit coulis, and have to admit that it brought it to another level. It's also gluten free if you use cornflour instead of the normal flour. Really enjoyed by all!

For the cake

Ingredients

1000 g cream cheese at room temperature
500 g cream (35% fat)
5 large eggs or 6 medium eggs
350 g sugar
30 g flour or 30 g cornflour
100 g honey or 100 g jam

Preparation

Preheat the oven to 200°C with top and bottom heat. Wet and wring out a sheet of baking paper of approx. 40x40 cm and line a springform tin of Ø 24-26 cm (as it is a liquid preparation, it is necessary for the paper to catch it so that it does not run off).

Using the Thermomix:

Put the cream cheese, cream, eggs, sugar and flour in the mixing bowl and mix 30 sec/speed 5. 

Traditional Method:

Put the cream cheese, cream, cream, eggs, sugar and flour in a big bowl and mix with electric beaters until it is all blended. 

Pour the mixture into the prepared tin. 

Bake for 50 - 60 minutes (200°C) until the surface is golden brown. Insert a skewer or needle into the centre of the cake to check for doneness: if it comes out clean, even if the centre part wiggles, it is ready. 

Leave to cool in the oven with the door ajar. 

Remove from the oven and unmould when it is totally cold. 

Serve at room temperature, drizzled with honey, jam or other topping of your choice.

          

For the coulis

Ingredients

250 g fresh fruit (e.g. berries), room temperature, cut into pieces as needed

75 g sugar, adjust to taste

15 g lemon juice (approx. ½ lemon)

Preparation

Using the Thermomix:

Place fresh fruit, sugar and lemon juice into mixing bowl and blend 30 sec/speed 5-10, increasing speed gradually from speed 5 to speed 10. Scrape down sides of mixing bowl with spatula.

Cook 5 min/90°C/speed 2. 

Traditional Method:

Place fresh fruit, sugar and lemon juice in a blender and blend, increasing speed gradually from until combined. 

Cook in a medium saucepan at medium heat for 5 minutes, stirring every now and then.

Allow coulis to cool before serving.

Tips

Serve coulis with ice cream, hot or cold desserts, cakes etc.

For a smoother consistency, strain coulis through a fine-mesh sieve.

If the fruit is very ripe or sweet, the sugar can be adjusted or omitted completely.

The coulis keeps well in a sealed glass container in the refrigerator for up to a week.

If using less juicy fruit such as bananas, mangos or papayas, add 50-75 g water to achieve desired consistency.