A savoury Basque cheesecake where we’ve used a creamy blue and Parmesan to amp up the flavours. This is a proper showstopper. Inauthentically delicious.
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Serves
12
Chive
Parmesan
Cream Cheese
Egg
Double Cream
Fine Salt
Gorgonzola
Cornflour
Cream Cracker
Black Pepper
Black Pepper
Serves
12
Chive
Parmesan
Cream Cheese
Egg
Double Cream
Fine Salt
Gorgonzola
Cornflour
Cream Cracker
Black Pepper
Black Pepper
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Step 1.
Heat the oven to 250°C. Line a 20cm cake tin with two sheets of crumpled baking paper, making sure there’s an overhang of 3cm all the way round.
Step 2.
Finely chop the chives and finely grate the Parmesan, then set aside. Put the cream cheese into a large bowl and beat until smooth. Add the eggs one at a time, beating in each one entirely. Add the cream, parmesan, chives, fine salt and pepper, then mix to combine. Crumble in the gorgonzola and sieve in the cornflour. Fold in and mix well to combine.
Step 3.
Pour the mixture into the lined cake tin and transfer to the oven. Bake for 17-20 mins until dark on the top but very, very wobbly in the middle. It will sink and firm up as it cools! Cover and leave overnight before slicing and serving with crackers, warm bread and chutney.
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