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Basque Cheesecake with Orange Caramel and Sherry Cream
Recipe by Chris Badenoch
Whip up these mini Basque Cheesecakes with Orange Caramel and Sherry Cream. They're so good, you'll want to eat them all at once!
- Steps
- Ingredients
Steps
- Preheat oven to 220C. Grease 4 x 10cm round springform tins and line the insides with baking paper so it that extends at least 10cm above the rims. Set aside on a tray. See Note.
- For the Basque Cheesecake, place cream cheese and sugar into the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for 2 minutes.
- Add the eggs, one at a time, and beat until combined.
- Add the cream, vanilla and salt and beat until combined.
- Sift in the flour and beat until smooth.
- Divide mixture between the prepared tins and bake until well risen and dark brown on the top, about 20-25 minutes. Remove from the oven and set aside to cool.
- For the Sherry Caramel Oranges, place the caster sugar and 125 ml water into a small saucepan. Place over medium heat and stir gently to dissolve the sugar. Boil until dark amber in colour. Meanwhile, heat sherry in a separate small saucepan.
- Meanwhile, peel the oranges and segment over a bowl to catch the juice and reserve separately.
- Remove the caramel from the heat. Slowly and carefully add the sherry into caramel. Stir to remove any lumps, returning to the heat if required.
- Add more sherry or some reserved orange juice, if required, to thin the caramel. Allow to cool slightly then pour over orange segments. Set aside until cool.
- For the Sherry Cream, place cream into a bowl and whisk to soft peaks. Fold the sherry through and set aside in the fridge until required.
- To serve, unmould the cheesecakes and place onto serving plates.
- Spoon Sherry Caramel Oranges over the top and add some Sherry Cream. Serve immediately.
- Note: cheesecakes will rise high in the oven and collapse as they cool.
