Kylie Millar’s Basque Cheesecake and Roasted Stonefruit

Name: Basque Cheesecake and Roasted Stonefruit
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Spanish
Ingredients: 850 g cream cheese; 6 large eggs; 370 g caster sugar; 450 g crème fraîche or sour cream; Pinch salt; Selection of plums, peaches and nectarines; Caster sugar (for sprinkling)

Kylie Millarʼs Basque Cheesecake and Roasted Stonefruit recipe tastes incredible. See ingredients & method below.

A simple yet delicious dessert to impress any guest. San Sebastian is known for the legendary Basque Cheesecake.

I lived and worked in the region and made it my goal to master this classic. Not overly sweet, but rich and creamy with the added roasted stonefruits. A springform tin is essential when making this recipe, as it allows for easy removal. ... More

prep

cook

yield

difficulty

Pairs with

Pinot Noir

Sparkling Rosé

Basque Cheesecake and Roasted Stonefruit

Ingredients

Basque Cheesecake

850 g cream cheese
6 large eggs
370 g caster sugar
450 g crème fraîche or sour cream
Pinch salt

Roasted Stone Fruit

Selection of plums, peaches and nectarines
Caster sugar (for sprinkling)

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Method

Tips

This recipes is best made the day before to allow it to set overnight.

Basque Cheesecake

Preheat oven to 240°C fan-forced (260°C conventional) and line a 24cm springform cake tin.
In a stand mixer, beat the cream cheese, eggs and sugar until smooth. Add the crème fraîche and a pinch of salt and beat to combine.
Pour the mixture into the prepared cake tin. Bake for 30 minutes or until the top is charred, but there's still a slight wobble in the centre.
Keeping the cheesecake in the tin, place on a cake rack to cool, then transfer to the fridge to set (best overnight).

Roasted Stonefruit

Preheat oven to 180°C fan-forced (200°C conventional).
Halve the stonefruit and remove the seeds.
Place fruit, cut-side up, on a lined baking tray, sprinkle with sugar and bake for 15–20 minutes or until slightly soft.

To Serve

Once the cheesecake has set, carefully remove cheesecake from tin and place on a serving plate. Top with roasted stonefruit and drizzle with any roasting juices to serve.

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