TEST KITCHEN
TIP
The cheesecake is best eaten at room temperature and will need about 3 hours of cooling time. If doing a day ahead, remove from the fridge an hour before serving.
Basque cheesecake
SERVES 10 PREP AND COOK TIME 1 HOUR (+ COOLING TIME)
1kg cream cheese, chopped, at room temperature
1½ cups (330g) caster sugar
¼ teaspoon sea salt flakes 2 teaspoons vanilla bean paste 6 eggs, room temperature, beaten lightly
¼ cup (35g) cornflour
1 cup (280g) Greek yoghurt
This story is from the October 2020 edition of Australian Women’s Weekly NZ.
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This story is from the October 2020 edition of Australian Women’s Weekly NZ.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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