Basque Cheesecake

Love for cheese cakes? Try out this one for sure. Made with cream cheese, this recipe gives you a nice slice of cheesecake which will leave your pallet wanting for more. Have it chilled with some whipped cream or a nice berry compote, or just as it is. It will surely win your heart.

Ps- It’s eggless!

Ingredients

For the base

1 cup crushed digestive/ marie biscuits (I personally like marie biscuits)

¼ cup melted butter

For the filling

¾ cup softened cream cheese

¼ cup heavy cream

½ cup sweetened condensed milk

2 tsp vanilla extract

Lemon zest

¼ tsp lemon juice

Method

For the base

1. Grease the springform cheesecake mould with some butter (I used a 5” dia mould with 1 ½” depth).
2. Take the crushed biscuits in a bowl and add melted butter to it.Combine them well.
3.  Transfer the mixture to the springform mould. Press it down to form the base and continue on the sides of the mould as well.
4. Refrigerate this crust for 10 minutes.

For the filling

1. Preheat the oven at 160 degrees celsius.
2. In a bowl, whip up softened cream cheese with heavy cream.
3. Gradually add sweetened condensed milk, vanilla extract, lemon zest and lemon juice and fold until well combined. Do not over beat.
4. Pour this filling over the crust and gently tap to remove any air bubbles.
5. Place the cheesecake mold in a deeper tray filled with hot water upto one inch, to create a water bath. This will ensure that the cheesecake bakes slowly and evenly.
6. Bake the cheesecake for 20-30 minutes or until the filling starts to set and the top layer turns to a nice brown. 
7. Once the cheesecake is baked, allow it to come to room temperature. The centre might seem wobbly after baking but it will continue to cook as the cheesecake cools.
8. Refrigerate the cheesecake for at least two hours or preferably overnight before unmolding.

Notes

1. Do not overmix the filling. The consistency should be pouring but fluffy.
2. Serve it with some whipped cream or a nice berry compote to add more texture and flavor. 
3. Make sure you chill the cheesecake well before unmolding or the cheesecake will collapse.