{"id":85,"date":"2020-12-20T14:19:58","date_gmt":"2020-12-20T14:19:58","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=85"},"modified":"2021-08-06T18:15:47","modified_gmt":"2021-08-06T17:15:47","slug":"basque-burnt-cheescake","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/85","title":{"rendered":"Basque Burnt Cheescake"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Burnt baseless cheesecake with liquorice sauce.<\/p><cite>Nigella Lawson<\/cite><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">For the cheesecake<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>600g full-fat cream cheese &#8211; at room temperature<\/li><li>175g caster sugar<\/li><li>3 large eggs, at room temperature<\/li><li>300ml sour cream, at room temperature<\/li><li>1\/4 teaspoon fine sea salt<\/li><li>25g cornflour<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the sauce<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>15g hard pure liquorice pellets<\/li><li>90g caster sugar<\/li><li>300ml water<\/li><li>Pinch of fine sea salt<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">To serve<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Blackberries &#8211; or any other berries<\/li><li>Lightly whipped cream (not heavy)<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Heat oven to 200\u00b0C\/180\u00b0C Fan. <\/li><li>Line tin with two strips of greaseproof paper &#8211; extra long &#8211; creases and all.  Weigh it down until ready to use.<\/li><li>With K-mixer &#8211; beat cream cheese and sugar until light and smooth &#8211; minimum 2 minutes.<\/li><li>Beat in the eggs &#8211; one at a time &#8211; then beat in the sour cream.<\/li><li>Slow beating down &#8211; beat in the salt and cornflour &#8211; one teaspoon at a time.  Remove from mixer and give final stir with spatula.<\/li><li>Pour into lined tin, rap tin hard on the counter a couple of times to remove bubbles.<\/li><li>Bake for 50 minutes until bronze on top.  It will be soft set and still jiggly.  It will continue cooking while cooling.<\/li><li>Place tin on wire rack and leave to cool &#8211; it will sink slightly (at least 3 hours).  Don&#8217;t put in the fridge for more than 30 minutes.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the sauce<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Put liquorice pastilles and 300ml water in a small saucepan.<\/li><li>Stir in the sugar and put on lowish heat until liquorice has all but dissolved &#8211; stirring occasionally.<\/li><li>Turn up the heat and reduce by half &#8211; don&#8217;t let it boil over &#8211; around 20 minutes.<\/li><li>Stir in the salt, pour in a heat-proof jug and let the syrup cool.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">To serve<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Lift the cheesecake out using the paper, put on a plate and peel the paper back.<\/li><li>Serve slices with berries on the side and liquorice syrup drizzled of the top (very little!  you can add more later)<\/li><li><strong>Cut into 12 slices<\/strong>, not 8!!! Its delicious, but rich.  Serve with a small amount of lightly whipped cream.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">To store<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Refrigerate cheesecake &#8211; covered &#8211; for 3 days<\/li><li>Refrigerate syrup &#8211; covered &#8211; for 3 months<\/li><li>Freeze cheesecake for 1 month, syrup for 6 months.<\/li><li>Defrost overnight in the fridge.<\/li><\/ul>\n\n\n\n<p>This should look rustic!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"669\" src=\"https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/20201125_171223-1024x669.jpg\" alt=\"\" class=\"wp-image-88\" srcset=\"https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/20201125_171223-1024x669.jpg 1024w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/20201125_171223-300x196.jpg 300w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/20201125_171223-768x502.jpg 768w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/20201125_171223-1536x1004.jpg 1536w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/20201125_171223-2048x1339.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Burnt baseless cheese cake with liquorice sauce &#8211; Nigella Lawson<\/p>\n","protected":false},"author":2,"featured_media":87,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[33,12],"class_list":["post-85","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-cheese","tag-dessert"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/85","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=85"}],"version-history":[{"count":4,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/85\/revisions"}],"predecessor-version":[{"id":503,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/85\/revisions\/503"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/87"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=85"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=85"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=85"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}