Praline Basque Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This Praline Basque Cheesecake has completely won me over, and I think you'll love it too. What makes it so special is that it comes together in just 55 minutes total, which honestly shocked me the first time I made it. The cream cheese brings wonderful probiotics that support digestion, making this indulgence feel a little less guilty. I adore how the praline syrup creates that beautiful caramelized flavor without requiring any complicated techniques, and the simple digestive biscuit base means no fancy equipment needed. Fresh raspberries on top add brightness and antioxidants that balance the richness perfectly. It's the kind of dessert that tastes like you spent all day in the kitchen when really you barely spent an hour.
Ella x
Ingredients
- 250digestive biscuits
- 120 gbutter
- 300 ggranulated sugar
- 4 egglarge eggs
- 120 gcreme fraiche
- 250 gcream cheese
- 5 gsalt
- 80 mlunsalted milk
- 120 mlheavy cream
- 100 mlpraline syrup(Store-bought or homemade)
- 5 gflaky sea salt(For garnish)
- 120 gfresh raspberries(For garnish)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
Tip: Use a rack in the center of the oven for even cooking.
- 2
Grind the Digestive biscuits into fine crumbs. Mix with melted butter until well combined.
Tip: Press the mixture into a 20cm springform tin.
- 3
Bake the crust for 10 minutes, then set aside to cool.
- 4
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth.
Tip: Use an electric mixer for best results.
- 5
Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl.
- 6
In a separate bowl, whisk together the creme fraiche and heavy cream.
Tip: Add the flour and whisk until just combined.
- 7
Add the whisked cream mixture to the cream cheese mixture, beating until smooth.
Tip: Scrape down the sides of the bowl again.
- 8
Pour the cheesecake batter into the cooled crust.
Tip: Smooth the top with a spatula.
- 9
Bake for 25 minutes, then reduce the heat to 150°C (300°F) and continue baking for a further 10-15 minutes.
Tip: Check the cheesecake is set around the edges before removing from the oven.
- 10
Remove from the oven and let cool in the tin for 10 minutes.
Tip: Run a knife around the edges to release the cheesecake.
- 11
Transfer the cheesecake to a wire rack to cool completely.
Tip: Drizzle with praline syrup before serving.
- 12
Garnish with fresh raspberries and a sprinkle of flaky sea salt.
Tip: Serve immediately, or refrigerate for up to 24 hours.
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