Holiday Recipe: Basque Cheesecake

In the spirit of the season (and pairing beautifully with a bold cup of Ále), here’s our go-to recipe: a rich and rustic Spanish-style cheesecake — the famous Basque cheesecake.

Ingredients (serves ~8):

• 600 g cream cheese, room temperature

• 200 g granulated sugar

• 200 mL heavy cream

• 3 large eggs

• 1 tsp vanilla extract

• Pinch sea salt

• 1 Tbsp all-purpose flour (you could use your Francine All-Purpose Wheat Flour)

Instructions:

1. Preheat your oven to 410 °F (210 °C). Line a 9-inch spring-form pan with parchment paper, leaving high edges so the cheesecake can rise and darken.

2. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the flour, vanilla, salt and eggs one at a time, mixing between each until incorporated.

3. Slowly add the heavy cream and mix until silky.

4. Pour the batter into the prepared pan. Bake for ~50–60 minutes or until the top is deeply golden-brown (it will look almost burnt at the edges — that’s part of the charm!). The centre will still jiggle a bit.

5. Remove from the oven. Let it cool in the pan for ~1 hour, then chill in the fridge for at least

4 hours (overnight is even better).

6. Serve slightly warm (room temperature) or cold, with a fresh cup of Ále and maybe a drizzle of berry compote or caramel.

Enjoy this treat among family, friends and a warm mug in hand.